Main ingredient: 1,000g of anchovies

Seasonings: 10g of green onion, 5g of ginger, 50g of yellow wine, 1g of fennel seed [cumin seed], 100g of soy sauce, 1g of cinnamon, 15g of salt, 80g of peanut oil, 30g of sugar, 2g of monosodium glutamate (MSG)

Features of deep-fried grilled roe:

Fish The surface layer is crispy, the meat eggs are tender, crispy in the mouth, salty and sweet.

Fried Roasted Roe Fish:

1. female anchovies (Roasted Roe Fish) in a large pot, add refined salt, gently flipped by hand, the fish scales naturally fall off, and then use the thumb and forefinger in the cranial and spinal joints pinch off, and then tear off the head and viscera, pay attention to the eggs remain in the abdomen, washed and drained;

2. then put the fish in the pot, add soy sauce, yellow wine, mixing well Marinade;

3. frying pan on a high flame, under the peanut oil, burned to ninety percent heat, into the onion knots, burst the flavor, add wine, soy sauce, salt, sugar, cumin seeds, cinnamon, ginger and 250 ml of water, burned on a high flame to the marinade thick, and then keep warm with a small fire;

4. frying pan on a high flame, into the peanut oil, burned to eighty percent heat, will be placed in a leaky spoon fish draining soak juice, down into the Frying pan, deep-fried to ninety percent of the heat when fishing;

5. To be the oil temperature back to eighty percent of the heat, and then deep-fried to golden brown, floating when fishing, while hot in the heat preservation of the marinade, immersion into the flavor that is.