Fried Fish Cakes

To prepare this, fresh fish is required; "White Fish" original: 白魚 (baiyu). Likely referring to the Anabarilius species or other pale-fleshed freshwater fish prized for their delicate texture. is best. Catfish and carp are unsuitable for this purpose.

Remove the fillets, separating them from the spine and ribs. Place the fish on a table with the belly facing upward. Press down on the head with one hand and use a blunt knife to scrape the meat away toward the tail, stopping once you reach the skin. Wash the meat thoroughly and place it in a mortar. Pound it well until smooth. Ensure there is no scent of garlic Garlic was often avoided in refined or Buddhist-influenced recipes of this period to preserve the "pure" flavor of the primary ingredient. remaining in the mortar.

Mix the fish paste with ginger, Sichuan pepper, tangerine peel, salt, and fermented black beans douchi original: 豉. Salted and fermented soybeans used as a foundational savory seasoning..

Use bamboo or wood to construct a circular mold fange original: 範格. A specialized frame or template used to ensure uniform size and shape. measuring four inches across. Coat a piece of silk with oil and use it as a liner for the mold. Place the silk over the frame and pack the fish mixture inside, pressing it down until it is even and flat.

Lifting the silk by hand, flip the fish cake into hot fat or oil to fry. Once removed from the pan and while still hot, place it on a tray. Use the bottom of another plate to press down on the cake, ensuring it does not warp or curl as it cools. The mold mo original: 莫. Here referring to the shaped cake or the template used for its form. should not be flipped haphazardly; keep it upright so it corresponds correctly with the plate.

Another method states: Use equal portions of white meat likely fatty pork and fresh fish. Finely grind and simmer them together. As described above, form the mixture into balls and then flatten them into cakes to be fried in oil. This is similar to the preparation of "egg cakes" jizi bing. Cut the mold or the cake within it into a cross shape, then bring the pieces back together so they appear whole. For smaller versions, the mold should be two and a half inches wide.