Fish with fresh teeth. 2m grams of egg yolk 75g.

Clear soup. MSG 75g. 2g。

Pig fat and lean meat 100g refined flour 50g.

Cooking wine 4g sesame 100g.

Onion ginger. 8 grams of clear oil, 500 grams.

Salt. Sesame oil 4g. 1 4g. Put the cut fish on the chopping board, grow into rectangular slices 5 cm, 3 cm wide and 0.2 cm thick, and snuggle with salt and monosodium glutamate.

2. Chop the pork into fine mud, add clear soup, refined salt, monosodium glutamate, onion ginger, cooking wine and sesame oil, stir well to make stuffing, spread it on the fish fillets respectively, and roll it up for three centimeters. The diameter of fish roll is about1.5cm. 3. Dip the fish roll in refined powder first, then dip in egg yolk, and then roll sesame evenly. 4. Put 5m grams of oil into the frying spoon, heat it to 70% heat, roll it into the hemp fish and fry it until golden brown, take it out, control the oil content, and put it neatly in the plate. Bring pepper and salt to the table. 1. The fish used in this dish should be fish with tender meat and consistent threads, such as sliced teeth and vinegar fish, rather than garlic fish, such as Spanish mackerel and mackerel, so as to avoid broken dishes and irregular shapes.

2. The consistency of pork paste is moderate, too thick and too thin will affect the quality and shape of dishes. 3. The fish rolls are evenly pasted. Don't overheat the oil when frying. Material: horseshoe crab 200g.

Accessories: egg yolk 75g, pork 100g, wheat flour 20g.

Seasoning: 2g of monosodium glutamate, 4g of cooking wine, 50g of sesame, 4g of ginger, 4g of onion, 30g of vegetable oil, 4g of salt, 4 1. Slaughter and wash the flounder, and take 200g of clean meat;

2. Put the sliced fish on the chopping board, grow into rectangular slices with a length of 5 cm, a width of 3 cm and a thickness of 0.2 cm, and feed them with refined salt and monosodium glutamate;

3. Chop pork into fine mud, and add 75 ml of clear soup, refined salt, monosodium glutamate, onion ginger, cooking wine and sesame oil to make stuffing;

4. Spread the meat stuffing on the fish fillets respectively and roll them into fish rolls with a thickness of 3 cm and a diameter of 1.5 cm;

5. Dip the fish roll in refined powder first, then dip in egg yolk, and then roll sesame evenly;

6. Put oil in the frying spoon and cook Shandong dishes at home. Boil the Shandong cuisine to 70% heat, fry it in sesame fish, and remove the Shandong cuisine braised pork when it is golden brown. Control the oil and put it neatly on the plate.

7. Bring pepper and salt to the table. 1. The method of fish and Shandong cuisine used in this dish should choose fish such as tooth slices and bass with fine meat and consistent threads, instead of fish such as garlic cloves, such as Spanish mackerel and mackerel, so as to avoid the dishes being broken and irregularly shaped after making;

2. Pork paste is moderately thick. Shandong cuisine has a complete menu. Too thick and too thin will affect the quality and shape of dishes;

3. The fish roll paste is even, and the oil temperature should not be too high when frying;

4. Because of the frying process, you need to prepare 500 grams of vegetable oil.

Pie-food phase grams:

Egg yolk: Egg yolk can't be eaten with brown sugar, saccharin, soybean milk and rabbit meat.