Ingredients: 200g fresh whitebait, 3 egg whites, 25g shallots, 15g ginger slices, 3g salt, starch, salt and pepper, flour and salad oil.

Practice: Wash the fresh whitebait, drain the water with a dry cloth, add the onion, ginger slices and salt, and then dip in the flour. Put the egg white in a bowl, pump it with chopsticks until it is sticky, add starch and stir well to make egg bubble paste. Put the oil in the wok, heat it to 20% to 30%, dip the whitebait in the egg paste with flour, fry it thoroughly, take it out, control the oil and plate it. Dip some pepper and salt when eating.