Fish cake is a traditional dish in China, and it has always been the most famous in Wenzhou, Zhejiang, Ganzhou, Jiangxi and Shunde, Guangdong. Shunde junan fish cake is tender, fresh but not fishy, with low fat content and extremely rich nutrition.

material

Ingredients: 250g mandarin fish.

Accessories: egg 100g, mushroom 15g, spinach 25g.

Seasoning salt 15g monosodium glutamate 3g sesame oil 5g corn starch 30g rapeseed oil 50g lard (suet) 15g.

Method for making fish cake

1. Chop the clean fish with a knife and put it in a basin;

2. Wash spinach and cut into sections;

3. Wash the mushrooms, blanch them with cold water, and tear the big ones in half for later use;

4. Fill a bowl with 100 ml water, add starch and mix well, and pour it into the bowl with minced fish and mix well;

5. Add 10g fine salt to the evenly stirred minced fish, and beat it in the same direction from left to right. Add fresh eggs and beat hard;

6. Put the pot on medium heat, add rapeseed oil, heat it to 60%, grab the minced fish with your left hand, squeeze it out between your thumb and forefinger, slightly larger than the meatballs, dip it in water with a porcelain spoon, and fry it one by one in an oil pan;

7. When surimi floats on the oil surface, it is like a lighted lamp, sinking from the middle and then expanding gradually, like a ping-pong ball floating on the oil surface. When it is light yellow, it makes a slight noise when it rotates, and the oil can be picked up;

8. Take out the fried fish cakes and leave them for a while. Each fish cake will be soft.

9. Put the pot on the fire, add 1000 ml of fresh soup, add fish cake and cook for 10 minute;

10. Fish cake Fill the soup, then add 10g salt, water-soaked mushrooms, monosodium glutamate, finally add spinach and big oil, put it in a bowl after taking out the pot, and then sprinkle with sesame oil.