1. Wash raw materials.

2. Put water in the pot, add ginger slices and cooking wine and cook for ten minutes.

Take out and cool.

4. Insert some holes in the surface with toothpicks to facilitate pickling and tasting.

5. Add water to the barbecue material to make it paste.

6. Pour the marinated materials into the dish and mix well.

7. Put them all in fresh-keeping bags and marinate them in the refrigerator overnight.

8. Prepare starch, egg liquid and bread crumbs.

9. After pickling, coat with starch first.

10. Put it in the egg bowl again.

1 1. Finally, wrap a layer of bread crumbs.

12. Do everything in turn.

13. Put oil in the pan and heat it to 70%.

14. Put in the oil pan and fry over low heat.

15. Turn chopsticks from time to time to make them evenly heated.

16. fry until golden brown, take out the oil control, and use oil-absorbing paper to absorb the oil on the surface and serve.

Cooking tips

I boiled it in boiling water for a while, then pickled it and fried it. I can also marinate it directly and fry it for longer.