1. Clean the rice fish, remove the clean fish on both sides, scrape off the fish and remove the skin.
2. Chop the fish and minced meat together until the fish paste becomes hard and sticky.
3. Put the sweet potato starch into the fish paste and knead it repeatedly until the fish paste appears colloid.
4. Put the minced meat into the basin, add ginger juice, yellow wine, salt and a little sugar, and stir well.
5. Put water on your hands, grab a mass of fish paste, and exchange your hands several times to turn it into a smooth oval fish cake.
6. Add enough water to the pot, heat it until it is warm, add fish cake, add appropriate amount of cooking wine, and season with a spoonful of salt to remove fishy smell. When it is about to boil, turn on low heat and cook slowly for 20 minutes.
7. The cooked fish cake can be eaten directly, or it can be cooled and frozen, and then fried or cooked when you want to eat it later.
8. Don't waste fish soup cooked with fish cakes. Just put it in the place where Jiang Mo squeezed ginger juice, add some noodles, vegetables and a pot of delicious fish soup noodles.
The above is the common practice of fish cake, which is delicious and tender, and is very suitable for family dinner or daily consumption.