How to make raw fish cakes, how to make fish cakes delicious

Ingredients: 1/2 grass carp, 1 egg, 3 spoons of corn starch, 1 spoon of oyster sauce, chicken broth mix, 5 grams of five-spice powder, 1/2 spoon of cooking wine, 1 small piece of ginger, 2 chives, 3 coriander.

Steps. 1. First take off the fish bones and skin with a knife, and leave the fish meat, which is more troublesome to deal with, and you can also buy ready-made fish puree to make.

2. Then the fish is washed, drained, chopped, and set aside.

3. Put a spoonful of oyster sauce and salt, three spoons of chicken powder, add an egg and a small amount of five-spice powder and chicken powder, stir well, and marinate for 10 minutes.

4. After the fish puree is marinated, make the fish cake and put it on the plate, then sprinkle some peanut oil and water on it, and beat it ten times with your left and right hands to make the fish cake firm and smooth.

5. When the pot is 60% hot, add some peanut oil and fry the fish cakes over medium heat.

6. When one side is ready, fry the other side until golden brown.

7. Drain the oil of the fried fish cake and put it on a plate, you can eat it directly with soy sauce, you can also steam it and eat it, or you can cut it into slices and fry it, which is very delicious.

Method Steps:

1.First of all, the fish was removed from the fish bones and skin with a sharp knife, leaving only the fish flesh and dizziness, which took more than ten minutes. Next time, let's buy ready-made fish puree.

2.Then wash the fish and control the water, and then chop it for later use.

3.Add another spoonful of oyster sauce and a spoonful of salt, and three spoonfuls of chicken broth mix. One egg, a small amount of chicken broth and five-spice powder, stir well and marinate for 10 minutes.

4.Mash the marinated fish and make fish cakes on a plate. Put some peanut oil and water on your hands, and then shake your left and right hands ten times to make the fish cake firm and smooth.

5.Heat the pot for 60%, put a little more oil, put the fish cakes one by one and fry them over medium heat.

6.After frying on one side, turn over and fry on the second side until both sides are golden brown.

7.Then drain the fried fish cake and put it on a plate, which can be eaten directly with soy sauce or steamed. You can also cut it into slices and stir-fry it to eat.

1. Cold fish cakes. Ingredients: 250 grams of fish cakes, appropriate amount of peanut oil, appropriate amount of chicken powder, 1 gram of green onion, appropriate amount of ginger, 2 grams of garlic, appropriate amount of light soy sauce, appropriate amount of chopped pepper.

1. A fish cake, ginger, onion and garlic for later use.

2. Slice the fish cake and put it in a deep plate.

3. Finely chop the ginger and garlic and put it in a small bowl and mix well with chopped pepper, light soy sauce, blending oil and chicken powder for later use.

4. Pour the mixed chopped pepper over the fish cake.

5. Put an appropriate amount of water in the pot, and after the water boils, put the fish cakes into the pot and steam for ten minutes, sprinkle with chopped green onions, and then serve.

2. Fish cake and rice cake soup. Prepare food ingredients: 400 grams of rice cakes, 200 grams of fish cakes, 150 grams of Chinese cabbage, 5 grams of fresh chicken juice, 3 slices of ginger, 10 grams of shallots, and 2 eggs.

1. Beat the eggs and set aside, wash the rice cakes, wash the cabbage and set aside.

2. Pour a little oil into the pan, fry the fish cakes until golden brown on both sides, and set aside.

3. Ginger slices and green onions burst out of the fragrance, pour water into the pot and bring to a boil, and put in the rice cakes.

4. Cook until the eight rolling finches are ripe, pour in the egg liquid and ignite, and stir quickly with chopsticks.

5. Put in the cuttlefish cake, add the cabbage, and add an appropriate amount of salt to taste.

3. Stir-fried fish cakes. Ingredients: fish cakes, oil.

1. Cut the fish cake into cubes.

2. Put oil in the pot, pour in the meat, and fry until the color is golden.