How to eat fish cake

"Fish cake" is a traditional dish in Jingzhou, Hubei Province. For thousands of years, it has been a big dish in the feast here. It is famous for eating fish instead of eating fish, and fish contains meat, which smells like fish. Fish cake is crystal white, soft and tough. It is always folded in half. People have formed the tradition of "no cake, no table". Next, I will share with you the family practice of fish cake.

Raw materials: grass carp 1 strip (about 3,000g), pig fat 500g, Jiang Shui 1 1,000g, chopped green onion 20g, egg 10.

Seasoning: 50g of refined salt, 5g of chicken essence, 250g of mung bean starch and 5g of pepper.

Practice steps

1, cut the fish, cut the fish, and put a cloth on the fish to prevent slipping;

2. Remove the spine, divide the fish body into two halves, and cut the other half from the tail to remove the fish spine;

3. Remove the chest stab, press the place where the fish sternum stab, and remove the fish sternum stab with a knife near the fish;

4. Peeling, you can cut a knife from the tail or middle of the fish until the skin is continuous. Hold one side of the fish with one hand, and push the knife down to the other side of the fish with the other hand, then tighten the skin and push the remaining fish down as well;

5. Bleach the peeled fish, remove the red meat and wash the blood with clear water;

6, slicing, namely slicing the rinsed fish;

7. Prepare two knives, and chop the cut fish slices into minced fish with the method of arranging knives;

8. Chop the minced fish evenly and carefully. Press the minced fish on the chopping board with your fingers until you can't feel hard particles.

9. Break up the separated egg whites, pour them into the chopped fish paste, stir evenly, add Jiang Shui several times and stir in one direction;

10, after stirring evenly into paste, add chopped green onion, starch, chicken essence and white pepper to continue unidirectional stirring;

1 1. When the surimi is viscous, pour pig fat into the surimi, add salt, and then stir vigorously;

12, prepare a bowl of clear water, and put some minced fish in the bowl. When it floats on the water, the minced fish is stirred;

13, take a steamer, spread a clean warm gauze in the steamer and pour the minced fish into the steamer;

14, you can dip the knife surface in water to smooth the minced fish, plastic;

15. Pour the water into the steamer, turn on the fire, put it into the trimmed minced fish steamer, cover the lid and steam for 30 minutes;

16. After steaming, uncover the lid, dry the water on the surface with a clean wet cloth, then brush the egg yolk liquid on the cake surface with a brush, steam for three minutes, brush the egg yolk liquid again, and steam for three minutes. The steamed fish cake can be cut and eaten when it is cooled.