Ingredients (for 4):- Fish meat - 400 g
- Chinese sausages - 1
- Fish intestines - 2 sets
- Salt - 1 tsp
- White vinegar - 2 tsp
- Ginger - 1 small piece
- Spring onion - 1 sprig
- Chinese coriander - 1 sprig
- Corn starch - 1 tsp
- White pepper powder - 1/8 tsp
- Salt - dashes
- Sugar - dashes
- Chinese yellow wine - 1 tsp
- Sesame oil - 1/2 tsp
- Oil - 1 tbsp
Procedures:
1. Remove the fat from the fish intestines, and remove all the liver and other parts, then add the teaspoon of salt to clean it thoroughly. Rinse and then add white vinegar to clean again. Rinse until it is cleaned. Cut into sections of 6 cm long and then drip dry.
2. Steam the Chinese sausage for 20 minutes. Then cut into small pieces.
3. Chop the spring onion and Chinese coriander into small pieces.
4. Add the spring onion and Chinese coriander into the fish meat. Mix well.
5. Mash the ginger and squeeze the juice to the fish intestines.
6. Add corn starch, Chinese yellow wine, white pepper powder, sesame oil, salt, sugar to the fish intestines.
7. Add the fish intestines to the fish meat together with the Chinese sausages. Mix well.
8. Put the frying pan on medium-low heat, then make the meat into balls and place on the pan.
9. When the pan is of sufficient temperature, pour in the oil around the rim of the pan. Turn the heat to low and pan-fry the fish cake, pressing the ball to form a cake shape.
10. Once the fish cake is cooked well and golden brown, flip it over and continue to pan-fry until it is well done.
沒有留言:
張貼留言