Materials details: 500 grams of flour, 5 grams of yeast, 5 grams of baking powder, 7.5 grams of salt, 350 grams of warm water.

Two eggs beaten, add flour, starch into batter. The ratio of flour and starch: 3:1. make it sticky.

Add the marinated fish to the batter, until the batter can hold the fish. If it seems thin, add a little flour and mix well.

Add 500 grams of oil to the pan, and when the oil reaches 45 percent, add the fish and fry them one by one to prevent them from sticking. The oil temperature can be tested with chopsticks. The oil is just bubbling at 40% heat, and the bubbles are disappearing at 50% heat.

Control the oil temperature, gradually turn off the heat to maintain the oil temperature, the noodles fish all fried. The noodle fish is very good cooked, into the frying pan floats up basically cooked.

The oil in the frying pan continues to heat up to 70-80%, then add the noodles and fish for re-frying. This time, fry it crispy and hard. Look at the noodles fish color darkening, fish out. Seventy percent heat is when the oil is continuously smoking. Plate the finished product. You can even eat it as a snack.