The producing institution: Jiayu Sanhu Holiday Inn
The producer: Ren Haitao
Ingredients: grass carp, fat meat, egg yolk.
Taste description: refresh and mellow, yellow skin and white meat, not greasy, crisp, soft, savoury.
Cooking methods:1. scale and split the fresh fish, chop the head and tail; remove the fins and fishbones; scrape the fish into slices, put slices in the clean water for 3 to 5 hours.
2. remove the fishy odour, scoop up the fish, and drain it, chop it with the meat and ginger and garlic into minced meat on the maple chopping block.
3. put the minced meat in the wooden basin, add adequant starch, salt and MSG, knead the paste energetically and blend mixtured for 2 or 3 hours,
4. put the fish paste in the bamboo steammer, simmer with a light fire; after the first steam rises from the steammer cover, about half an hour later, remove the steammer from the hob, coat the fish cake with prepared egg yolk, then simmer for half an hour,
5. after the steamed fish cake cool, cut the cakes into slices, then place them on the bowl, put them into the steammer again.