Hubei Fish Cake

1. Cut 1 small scallion into small pieces, chop 2 pieces of ginger into pieces, add water and knead to make scallion and ginger water. Filter out the scallion and ginger residue, and take 30g-50g of scallion and ginger water. The amount of water added depends on the softness and hardness of the fish cake, according to one's own taste.

2. Put the remaining half of the grass carp meat from cooking boiled fish into a thicker plastic bag, and use a rolling pin to crush it into mud. The correct approach is to cut the fresh fish in half without removing its skin, remove the ribs, soak in water to remove the fishy smell, and then use the back of the knife to slowly scrape out a delicate fish paste. Do not scrape the fish red near the skin in the middle.

3. 260g of grass carp meat, pick out the fish bones and fascia. Scraping takes time, but this step will be much simpler. Because most of the fish bones and fascia are left on the fish skin.

4. Chop 50g of pork fat into small pieces (finely chopped without cooking machine), and add 25g of egg white.

5. First, add a spoonful of fish paste to the pork fat, and use a blender to beat it into a delicate shape.

6. Add all the fish, 10g cooking wine, 5g salt, and 3g sugar. Add water to scallions and ginger two to three times.

7. The fish should be beaten until it is very delicate.

8. Add 10g of corn starch and an appropriate amount of white pepper powder.

9. First, mix the starch until no dry powder is visible, and then stir evenly with a cooking stick.

10. Brush some lard on the container and fill it with fish paste to level the surface. Whether to cover with plastic wrap or not is fine.

11. Bring the water to a boil and steam for about half an hour. Brush the egg yolk liquid onto the surface of the fish cake and continue steaming for 2-3 minutes.

12. You can also cut the fish cake into two pieces and brush the sides with egg yolk solution. Steam until the egg yolk solidifies.

The steamed fish cake is golden.

14. Slice ready to eat, or cook or make soup.