1Grass carp, about four kilograms, cut off the head, one hand pressed the fish, the other hand with a knife, along the big bone of the fish, attached to the bone slices, the fish meat separated, and then removed the skin.
2Trim up the fish, and the skin around the edges, corners and corners, including the deep red fish near the big bones, are all trimmed to preserve the rest.
3Chop fish paste, first dice, then fine chop, pure manual operation, chop to feel similar, add tofu cubes, tender tofu and old tofu can be chopped together.
4Add shallot and ginger powder, a tablespoon of starch, a little wine, salt and white pepper, beat in an egg white. Put it in a larger pot and beat the fish in one direction with your hands. Refrigerate in the refrigerator for an hour. Of course, its OK to leave it alone.
5Make fish cakes, round square can be, according to preferences, frying pan, oil, medium fire, put fish cakes into the frying until golden on both sides.
6Out of the pot, fish cakes crispy and tender, very delicious, can be eaten directly, can do side dishes, make soup, hot pot, stew are all OK, the taste is very good.
