| Peking cabbage: | 1 whole (about 1.2kg) |
| For Fish Cake | |
| Dace fillet : | 400 g |
| Dried Shrimps (Soaked) : | 30 g |
| Spring Onion (Chopped) : | 2 sprigs |
| Water Chestnut (Chopped) : | 2 pcs |
| Salt : | 1/2 tsp |
| White pepper : | pinch |
| Water : | 2 tbsp |
| Oil : | 4tbsp |
| For Stir-fry | |
| Ginger (pounded): | 1 slice |
| Oil | 2 tbsp |
| Water | 1/2 cup |
| Salt | 1 tsp |
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1. Rinse and soak dried shrimps.Dice the Fillet.
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2. Mix diced fillet and dried shrimps. Chop for about 10mins. Chop 2 sprigs of Spring Onion.
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3. Peeled, Rinse and Chop the Water Chestnut (2 pcs)
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4. Add “Water Chestnut”, “chopped spring onion”,”Salt (1/2 tsp)”, “white pepper (pinch)” and “water 2tbsp” to the minced dace. Stir in one direction until sticky.
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5. Slap the minced fish for about 20 times. Make it more elastic. Fish paste is ready
(Video shows how to make minced fish more elastic)
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6. Heat 4 tbsp of oil. Fry the fish cake until the color is changed to golden brown. Dish it up and set aside.
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7.Cut Peking cabbage and Fish cake into large strip.
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8. Heat 2 tbsp of oil with ginger and 1tsp salt. Stir-fry Peking cabbage for a while. Add 1/2 cup of water and Fish strip. Mix them well..
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9. Cover by lid for about 5 mins (Stir it in every 2 minute).
10. Dish it up and serve it hot!