Yuma’s method is actually not complicated. First, remove the shells of shrimps or oysters, stir-fry them in a wok with oil and salt, and then scoop out the mixed fillings and set aside.

Secondly, prepare a plate of wet powder slurry, and the slurry should be moderately thick, and add a little chopped green onion, garlic oil and other condiments.

Then you can start frying. First put the oil in a wok and bring to a boil. Then use an iron spoon to scoop out a little slurry and put the fillings in the slurry. Let the oil boil for about a minute. become. The important aspects of fried fish mama are that the filling should be fresh, the condiments should be appropriate, the oil should be pure peanut oil, and the oil boiling time should be precise.