Food ingredients:

2 grams of fish, with appropriate amounts of oil, starch, clear soup, monosodium glutamate, egg white, pepper noodles, salt, seasoning oil and salt and pepper.

Gourmet practice:

1. Chop the fish into fine particles, add egg white, monosodium glutamate, salt, pepper noodles, cooking wine and clear soup, and then mix well with starch.

2. Feed the sliced saury with refined salt and cooking wine. Winter bamboo shoots, onions and ginger are all shredded.

3. Put 15g of oil in the spoon. When the spoon is heated for 6-7 layers, carry the fish's tail, sprinkle dry flour first, then hang the starch paste evenly (wipe it up with your right hand), then fry it in the oil pan. The left hand still carries the fish's tail, and the right hand holds the spoon and pours it on the fish. When the fish is set, let go and fry it in the pan. When it is thoroughly fried, take it out. When the oil temperature rises by 7-8% again, fry it for the second time. At the same time, put another pot on the fire, add base oil to heat it, add shredded onion, ginger and bamboo shoots, then add seasoning and soup (about a bowl of juice is needed), thicken it with starch (thinner, never too thick) after pouring, and put it into a bowl.

4. Take out the fried fish and put it on a plate, then pour half a spoonful of oil on it, and serve it together with the sauce. In front of the guests, pour the juice on the fish and make a sizzling sound.

Food features:

It's tender outside, sweet and sour, and full of sound and shape.