How to make steamed fish cake delicious?

condiments

Grass carp 2000 grams

condiments

Eggs (of hens)

four

pork

250 grams

condiment

salt

15g

verdant

50 grams

energy

50 grams

starch

150g

pepper

15g

The practice of steaming fish cake

1. Jiang Mo is soaked in warm water (only Jiang Shui is taken), chopped green onion is reserved, egg white and yolk are reserved separately, and fat meat is chopped into foam? Pork (fat)

2. After peeling the fish and removing the main bone, soak it in clear water for half an hour, then wash the blood and remove it for later use.

Chop the fish into mud, be sure to chop it very finely, and chop the fishbones in the fish together.

4. Put the chopped fish sauce into the basin.

5. Add salt, chopped green onion, starch and pepper, add egg white and stir.

6. Add Jiang Shui while stirring, adding several times and stirring clockwise.

7. Add chopped fat paste and stir well.

8. Pour the prepared fish paste into the steamer and smooth it, about 5 cm thick.

9. After steaming for 20 minutes on high fire, apply egg yolk, steam for another 5 minutes, then pour out, cool slightly and slice for eating?