Fresh shellfish 150g, eggs 1 piece (about 50g), refined salt 12g, monosodium glutamate 7.5g, Shaoxing wine 25g, salt and pepper 20g, flour 50g and peanut oil 750g (oil consumption 75g).

Detailed steps of sauting fresh shellfish

Put the fresh shellfish in a bowl, add salt, monosodium glutamate and Shaoxing wine to marinate and taste. Knock the eggs into two bowls, add flour and clear soup, and stir evenly to form a paste. Then put the fresh shellfish into a wok, add peanut oil into the wok, and when it is heated to 60% with medium fire (about 150℃), sprinkle the fresh shellfish into the wok, stir with a spatula, and stir until the paste on the outer layer is solidified. When the color is the same, take it out and spread it out. When the oil temperature rises to 90% (about 225℃), fry the fresh shellfish until the outer layer is golden, take them out, control the oil and put them on the plate. When serving, bring pepper and salt.