Chefs in Jingzhou, who can tell me what is the composition of the cake powder for making fish cakes and what can be used instead?

3000 grams of grass carp, 5 grams of pepper, 500 grams of pig fat, 2.5 grams of yellow wine, 40 grams of lean pork 1000, chopped green onion, 500 grams of pork belly, 500 grams of Jiang Mo 100, 500 grams of pig kidney, 500 grams of sparerib soup, and eggs 10. Salt120g, water-borne daylily 50g, soy sauce 50g, vinegar 20g, sesame oil 2500g, sugar10g and cooked lard 50g.

Cooking method 1. Clean grass carp, cut it open from the back, remove bones and spines, peel the tail, scrape off1000g of white fish, soak it in clear water for half an hour, drain the blood, and chop it into velvet with double knives; Dice the pork fat for later use. Chop the remaining red fish and lean meat into minced meat for later use; Put the pork belly in a boiling pot, cook it with strong fire and take it out. The slope edge is 3.3cm long and1.6cm wide. Cut off the pig's waist and cut it into the shape of wheat ears with a knife; Shell the egg, and put the yolk and egg white into two bowls respectively; Slice magnolia officinalis into thin slices for later use. 2. Put the diced pork into a bowl, add 50g of wet starch, 25g of Jiang Mo, 5 g of refined salt 15g, 2.5g of monosodium glutamate, and 3 pieces of egg white, and stir evenly to form paste-like diced pork. Pour minced fish into a pot, add clean water 1000g, wet starch 150g, 7 egg whites and 2.5g Jiang Mo, stir well, then add refined salt 100g and monosodium glutamate, stir for 5 minutes, then pour diced fat meat into fish sauce and stir together to form fish sauce. Spread the wet gauze on the steamer, pour in the fish paste and smooth it (4 cm thick), cover it, steam it in boiling water for 30 minutes, uncover the steamer cover, dry the air and moisture on the surface of the fish cake with clean gauze, mix it with two egg yolks and spread it on the cake surface. Cover the cage and steam for 5 minutes. After cooling, turn it over on the chopping board and cut it into 6.6 cm long. 1 cm thick fish cake (240 pieces). 3. Put the red minced fish and lean minced meat into a bowl, and add 1250g water. 50 g of wet starch, 8 egg yolks, 50 g of Jiang Mo, 1 g of monosodium glutamate and 25 g of refined salt were evenly stirred to form minced fish. Put the wok on the fire, pour in sesame oil and heat it to 60%. Squeeze the minced fish into small balls by hand, fry them in a pot until brown, and put them in 10 bowls respectively. 4. Put the fish cakes into 10 bowls (24 pieces in each bowl), steam them for 15 minutes, and take them out. Put the wok on high fire, add 1 00g sesame oil, heat, put belly slices and kidney flowers in the wok and fry for1min, then add cooking wine, magnolia slices and other ingredients.

The key to the process is 1. After grass carp scales and gills are removed, it is cut from the back of the fish, the middle bones and lateral spines are removed, and the tail is peeled to obtain white fish. 2. When chopping minced fish, the chopping board should be padded with meat skin. When steaming in the cage, the cage should be padded with thick gauze, and the red and white minced fish should be strictly separated. 3. When the pork loin is chopped, remove it first. 4. Mix fish and minced meat to make fish cakes and meatballs.