How to make Jingsha fish cake

Many times, we envy others for having a relative who can cook, so that we can enjoy delicious meals after get off work. Instead of envying others, it is better to do it yourself. Below we will introduce to you the method of making Jingsha fish cake.

1.1 Remove the spine: After splitting the fish into two halves, cut the other half from the tail and remove the spine

2.2 Remove the head of the grass carp and clean it thoroughly. Separate the egg white and egg yolk into two bowls, chop the scallion and ginger, then add water to make ginger water for later use. Cut the fish: Cut the fish tail and cut the fish body open. You can put a cloth on the fish to prevent slipping.

3.12 Remove the sternum bone: Press the sternum bone of the fish and remove the sternum bone by pressing the knife close to the fish meat.

4.21 Remove the fish skin: You can cut a knife deep enough to cover the fish skin from the tail or the middle of the fish body. Press one side of the fish body tightly with one hand and use the other hand to push the fish meat off the other side. Then tighten the skin that has been removed and push the remaining fish meat off in the same way.

5.1 Slice: Cut the rinsed fish into slices

6.2 Rinse: Remove the fish skin, cut off the red meat, and rinse the blood in clean water.

7.1 Minced fish: Minced fish should be chopped evenly and finely. Press the minced fish on the chopping board with your fingers until you feel no granules or hard particles.

8.2 Prepare two knives and chop the sliced ​​fish into minced fish using the knife method.

9. Beat the egg whites and pour into the minced fish, stir evenly, and add ginger water several times and stir in one direction.

10. After stirring evenly into a paste, add chopped green onion, starch, chicken essence, and white pepper powder and continue stirring in one direction.

11. When the fish paste is thick, pour the pork fat into the fish paste, add salt, and stir until it is thick.

12. Prepare a bowl of clean water, put some minced fish in the bowl, and when it floats on the water, the minced fish is ready.

13. Take a steamer, put a piece of clean warm gauze in the steamer, pour the minced fish into the steamer

14. You can use water to apply on the blade, smooth the fish paste and shape it.

15. Pour water into the steamer and turn on high heat. Put in the trimmed fish steamer, cover the pot, and steam for 30 minutes.

16. After steaming, open the lid of the pot, wipe the moisture on the surface with a clean wet cloth, and then use a brush dipped in egg yolk liquid to brush it on the surface of the cake. After steaming for three minutes, brush it with egg yolk liquid again and steam for another three minutes. Let the steamed fish cake cool down and cut it as you like.

It is not difficult to make the Jingsha fish cake dish, the difficult part is whether you have persistence. In fact, as long as you can thoroughly understand the methods and steps mentioned above, and persist, the "results" will appear immediately.