200g of basic fish paste, 75g of pig back oil, 50g of onion, 20g of carrot, 60cc of water, 20g of medium gluten flour 100g, 20g of white powder, 0/2 teaspoons of salt 1 teaspoon of fine sugar 1 teaspoon of wine1teaspoon.

working methods

1. Cut pig back oil into small pieces, put it in the refrigerator, take it out after freeze hardening, and mash it with conditioner; Cleaning onion and carrot, and cutting into fine powder; Spare.

2. Add water, seasoning and materials of the method of 1 into the basic fish paste, stir them evenly, then add white flour and medium gluten flour, stir them evenly, put them in the refrigerator for 30 minutes, and then take them out, which is the mixed fish paste.

3. Divide the mixed fish paste of step 2 into small fish paste with a weight of about100g each, and then rub it into a long column by hand.

4. After heating the oil pan to the oil temperature of about 140℃, put the materials in the method 3 one by one and fry them for about 4 minutes until they are golden yellow.