Potato (yellow skin) 200g oil skin100g

White sesame 100g

Wheat flour100g tomato sauce 25g

Onion10g salt 3g

2 grams of monosodium glutamate and 5 grams of pepper.

Vegetable oil 75g

Detailed steps of crosscutting fish

1. Peel potatoes, wash and chop them, steam them in a cage, take them out and cool them thoroughly, mash them into mud, add refined salt and monosodium glutamate and mix them into balls for later use. Spread the tofu coat on the chopping board, cut it into rectangles with a knife, then rub the mashed potatoes into round strips, pat the flour and flatten it, and put it on the tofu coat.

2. Mix flour into paste with clear water, mix shallots with salt and pepper, chop them into fine powder on the chopping board, sprinkle them evenly on mashed potatoes, and cover them with rectangular tofu skin.

3. Paste flour on the fish blank, and apply sesame seeds on both sides of mashed potatoes to fry.

4. Stir-fry the wok, put oil in it, when it is heated to 50%, throw the fish blank into the wok, stir-fry until sesame seeds are fragrant and golden in color, remove and drain oil, cut into pieces and serve on the plate, and put tomato sauce on the side of the dish.