Ingredients:

Dace fish paste (230g), carrot (1/4), yellow pepper (1/4), green onion (1), cilantro Fried powder (1 cup)

Marinage: Cornstarch (3 tbsp), light soy sauce (1 tbsp), sugar (1/4 tbsp), white pepper (1/5 tbsp), balsamic vinegar (1 tablespoon), rice wine (1 tablespoon), salt (1/5 tablespoon)

Seasoning: oil (1 bowl)

How to steam dace fish cakes:

1. Slide the dace into a large bowl, add the marinade and mix well, beat in one direction with chopsticks until gelatin forms, and marinate for 15 minutes.

2. Remove the stems and seeds from the yellow pepper and cut into fine pieces; peel the carrot and cut into fine pieces; remove the head and tail of the green onion and cut into fine pieces.

3. Pour the carrots, yellow peppers and green onions into a large bowl, stir evenly with chopsticks and set aside.

4. Grease your hands with oil, take an appropriate amount of dace fish and knead it into a ball, press it into a round cake, and coat both sides with a layer of fried powder.

5. Heat 1 bowl of oil, add dace fish cakes and fry for 30 seconds on both sides, then reduce to low heat and fry until golden brown.

6. Pick up the dace fish cakes, use kitchen paper to absorb the remaining oil, and serve on a plate.