May the New Year bring you ever-increasing prosperity!

Method

1. 01

   Step 1

   pork fat

   

2. 02

   Step 2

   The fish meat (using the meat of the less boneless Qian fish) has a fat-to-fish ratio of 1 : 2

   

3. 03

   Step 3

   Mince the fish and pork, stirring until the mixture becomes sticky. Separate the egg whites and yolks. Add the egg whites to the filling, along with a little water, stirring in small batches until the mixture becomes sticky. Add salt, chicken bouillon, onion, ginger, garlic powder, and cornstarch, and stir well.

   

4. 04

   Step 4

   Spread the filling evenly in a bowl and steam in a 115 °C steamer 20 minutes.

   

5. 05

   Step 5

   After steaming for 20 minutes, remove the bowl and brush the surface with the remaining egg yolk mixture. Steam at 115 degrees Celsius 5 minutes. Repeat this process twice. Then remove the fish cake and let it cool.

   

6. 06

   Step 6

   The color is beautiful, and it's very convenient; you can just take it out and steam it whenever you want to eat it. It's a delicious dish that's perfect for children and the elderly.