Hubei Fish Cake

1. Use the flower carp tail to clean the meat slices on both sides of the back. The seller can help with this step

2. Use a spoon to scrape off the fish white meat on your back. Avoid fish red meat as it may affect the color of the finished product

3. Remove the fascia inside and also remove any fish bones accidentally scraped in

4. Chop pork fat into minced meat

5. Separate the yolk and egg white of two eggs and knock them into a bowl

6. Clean the scallions thoroughly, take the green onions and chop them into small pieces

7. Cut ginger into paste

8. Soak ginger in boiling water for one or two minutes

9. Take a large bowl and add fish paste, chopped scallions, and egg white. Stir clockwise

10. While stirring, add the ginger water in batches

11. Stir into a paste

12. Add salt and cornstarch and continue to stir clockwise until it becomes viscous. If it's a bit difficult to stir with chopsticks, it's enough

13. Add pig fat paste and stir evenly

14. Brush a layer of oil on the four sides and bottom of the container

15. Pour in the fish paste and use a scraper or spoon to smooth it out

16. Cover with plastic wrap and make a few holes with a toothpick

17. Put enough water into the steamer, cover it with a lid, and steam for half an hour. Turn off the heat

18. Crush the egg yolk

After steaming for half an hour, remove the cling film and evenly brush the egg yolk on top. Then, cover the pot and steam for three minutes before turning off the heat

20. After cooling, place it on a cooked food board and cut it into slices. It can be used to cook soup, stir fry dishes, or ready to eat, all of which are delicious