Gourmet: Shandong cuisine

Features: golden color, crisp outside and fresh inside, adding pepper and salt to taste better.

Ingredients: Yellow River saury1000g. 25 grams of refined white flour. 20g of Shaoxing wine, 5g of refined salt, 200g of peanut oil, and 0/0g of salt and pepper/kloc.

Production process: take the viscera of saury out of the mouth, wash the cheeks, rinse, add Shaoxing wine and refined salt to taste, add peanut oil to the wok, when the heat reaches 60% (about 150℃), evenly wrap a layer of refined white flour on saury, put it in an oil pan and fry until the oil temperature rises to 90% (about 220℃).