Shad slippery (230g), carrot (1/4), yellow pepper (1/4), onion (1), fragrant fried powder (1 cup).

Marinade: raw flour (3 tbsp), light soy sauce (1 tbsp), white sugar (1/4 tbsp), white pepper (1/5 tbsp), balsamic vinegar (1 tbsp), rice wine (1 tbsp)

Seasoning: oil (1 bowl)

Exercise:

1. Put the shad in a large bowl, add the marinade and stir well. Beat in one direction with chopsticks until there is glue, and marinate for 15 minutes.

2. The yellow pepper is pedicled and seeded, and cut into fine powder; Peel carrot and cut into fine powder; Remove the head and tail of onion and cut into minced onion.

3. Pour carrots, yellow peppers and chopped green onion into a large bowl and stir well with chopsticks.

4. Grease your hands, knead a proper amount of shad into a ball, press it into a round cake, and coat both sides with a layer of fragrant fried powder.

5. Heat 1 bowl of oil, add shad cake and fry on both sides for 30 seconds, then slowly fry until golden brown.

6. Pick up the shad cake, drain the remaining oil with kitchen paper, and then serve.