Seasoning: 75 grams of eggs, 50 grams of peanut oil, 5 grams of cooking wine, 10 grams of starch (peas), 1 gram of salt, 1 gram of monosodium glutamate (MSG), 5 grams of green onions, 5 grams of sesame oil, 3 grams of peppercorns

Practice:

1, bean curd bamboo into the boiling water soak, bean curd bamboo back to soften and without a hard heart out, cut into 3.5-centimeter-long segments, put into the bowl. Add salt, cooking wine, sesame oil, monosodium glutamate and marinate for 10 minutes.

2, take a small bowl, put the pepper, add the right amount of warm water to soak, until the water changes color, pepper becomes soft, pick out the pepper do not, leave the juice; chopped green onions, squeeze out the green onion juice, along with the pepper juice into the bowl of bamboo and mix well, another bowl, beat the egg, add cornstarch, into the egg paste.

3, the pot rack on the fire, put the oil to five or six percent heat, will be well mixed bamboo dipped in the egg paste, one by one into the pot to fry, with medium heat until the surface hair straighten, the internal cooked, pull out the oil, the original pot back to the fire, when the oil temperature rises to seven or eight percent of the heat, put into the re-frying to the surface of the crispy quickly pull out, control the residual oil, put in a dish to be eaten.