Cooking Steps

1. 

   Step1:Kill and wash the herring. Remove the meat. Chop it with a knife to form a paste. Dice the fat pork.

2. 

   Step2:Put the minced fish in the basin. Beat the egg white with chopsticks. Add it to the minced fish and stir evenly. Add ginger water and stir in one direction. Then add the scallion white powder and starch. Then add the refined salt, monosodium glutamate and pepper. Stir until the fish paste is thick and strong. Add the fat diced meat. Stir together to make the fish past

3. 

   Step3:Spread wet gauze on the steamer, pour in the paste of fish paste, trowel it with a knife (about 3cm thick). Cover the cover, steam for 30min under high heat, uncover the cover, dry the water on the surface of the fish cake with clean gauze, evenly spread the egg yolk on the surface of the fish cake, cover the cover, and continue steaming for 5min.

4. 

   Step4:Cool the fish cake and turn it over on the chopping board. Cut it into 6 cm wide and 4 cm thick (the steamed fish cake is thicker than the raw embryo) fish cake blanks along the length. The