1, grass carp washed and decapitated, put the fish on the chopping board, cut it in half from the tail, cut a big bonesetting, cut it into two pieces, put it flat on the chopping board, hold down the fillets with one hand, and scrape the fish gently from top to bottom with the other hand. A few small fishbones are fine, and the whole fish will pop up when fried. If it is eaten by infants, pay attention and be careful to break it.

2. Chop pork, peel ginger, add fish, chopped green onion, oyster sauce, chicken powder, fish sauce, sugar, pepper, cornstarch and a little salt, and stir in one direction. Marinate for a while.

3. Heat the oil in the pot, turn to low heat, scoop up the marinated fish with a spoon and put it into the mold for setting. Stir-fry for a while, pull up the mold and make the second one.

4. Fry until the surface is golden yellow, and turn the other side to fry in the same way (keep the fire low all the time, and turn the cake back and forth from time to time when frying).

5. Scoop it up and use special oil-absorbing paper for the kitchen to absorb oil. In the process of making, I think the mold is too thick and uncooked.

6. Finally, simply knead them into meatballs by hand, then flatten them for a little shape, and then put them down one by one and fry them. The cake is thin and easy to make, and the taste is crisper and more fragrant.

7. Slow fry over medium and small fire and turn over frequently. (The process turns brown in about 12 minutes, well done. ) It's all fried. I scooped it up and cooked it twice.

8. Drain oil

9, pot, can be served with a dish of tomato sauce or vinegar for dipping.