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Exclusive Pan-Fried Carp Patties
Mud carp paste is mixed with chopped scallion, pepper, and salt, then spooned into a hot pan and fried until golden on both sides. Springy, savory, and slightly crispy at the edges, these fish cakes are a beloved Cantonese-style treat.
Instructions
- 1
Silvery carp paste.
- 2
Finely chop the scallions.
- 3
Add to the fish paste.
- 4
Just mix well.
- 5
Heat the pan and add the fish paste.
- 6
Pan-fry both sides until golden brown.
- 7
It's started.
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Ingredients
Main Ingredients
- Lings fish pasteto taste
Auxiliary Ingredients
- scallionto taste
Seasonings
- Black pepperto taste
- Saltto taste