Step by step

1

Clean the slaughtered herring and use the onion and ginger for later use.

Step by step

2

Slice the herring meat and cut it into 3mm thin slices.

Step by step

three

Marinate the fish fillets with alcohol and salt for 30 minutes, add pepper, onion and ginger, then add an egg white and mix well.

Step by step

four

Gently slice the marinated fish fillets with starch on both sides with a rolling pin. "Be careful" not to push too hard, lest you break the fillets.

Step by step

five

Beat the fish fillets evenly and put them in a frying pan.

Step by step

six

Add1000g of oil to the oil pan. When the oil temperature is 60%, the fish fillets will float automatically with the increase of oil temperature. Turn the other side, fry it slightly and remove the oil control. Then when the oil temperature is 80%, fry until golden yellow again, take out the oil control, and then dish it into a peony shape. Be careful not to fry the fish fillets too big because they are very thin.