Cooking time: about 45 minutes
Serving size: 2-3 people
 
Material
Dragon willow: 500g
Strap: 50g
Water: about 40-50g
Carrot: 50g
Oil: a little
 
Seasoning
Salt: a little
Chicken powder: a little
Sugar: a little
 
Tools: Carp Shape Rice Cake Model
 
practice
1. Cut off the ribs of the longleaf willow, leaving about 500g of longleaf fish meat. Coat the cake mold with a thin layer of cooking oil.
 
2. Cut the fish meat into appropriate sizes, put it and the scallops into a blender and blend well. Add water in batches while stirring until the fish meat is smooth and smooth.
 
3. Add the seasonings to the stirred fish meat and mix well, set aside.
 
4. Steam the sliced carrots for about 15 minutes until soft and cooked, then sieve to get fine minced carrots, then add an appropriate amount of fish paste and mix well, set aside.
 
5. Place a little carrot and fish paste at the appropriate position at the bottom of the cake mold, then add fish paste to fill the cake mold.
 
6. Add frozen water to the pot and then add the fish mold, heat over medium heat until the temperature is around 80 degrees and soak for about 15-20 minutes, then remove and drain.
 
Tips
1: Apply a little oil to the cake mold to prevent the fish paste from scratching the cake mold.
 
2: After filling the cake mold with fish paste, press the fish paste gently to ensure that the fish paste can fill the fish-shaped pattern, so that the fish shape will be beautiful and complete.
 
This recipe is provided by Chef Jacky Yu