condiments

Fresh Toona sinensis

50 grams

fresh shrimps

250 grams

horse's hoof

8 capsules

condiments

salt

Proper amount

Cooking wine

Proper amount

step

1. Prepare materials.

2. Shell the fresh shrimp and cut it in half with a blade.

It is a good way to kill two birds with one stone to wash it in water at the same time.

4. Gently pat the processed shrimp meat with a knife, but don't use force. Push hard and it will rot. The reason for this is that it will be scattered when shooting, easy to taste, and then gently chopped into particles.

5. Put the shrimp in a bowl and feel a little wet. Sprinkle salt in the shrimp and scoop salt in the shrimp. Don't mix it with the Olympics!

6. Cut ginger into ginger rice.

7. Peel off the horseshoe and pat it gently. Beat it crisp and cut it into small grains, so it won't be awkward to eat.

8. blanch the Chinese toon and cut it into fine powder.

9. Add horseshoe, Jiang Mo and Toona sinensis into shrimp stuffing, and add wine by hand and mix well.

10. Knead balls by hand, then press them into cakes and put them on a plate. For the inconvenience caused by shrimp paste, first touch some water on your hands and plates, and then don't touch them when making shrimp cakes.

1 1. Fry with low heat.

12. When both sides of the shrimp cake change color and the volume expands, it can be cooked.