2. Pour the eggs into a bowl, add the starch and stir well. Add oil to the pot and heat it to 50% to 60% heat. Wrap the small yellow croaker in batter, put it in the oil pan, and fry until cooked.
3. Take out the golden dry oil and put it on the plate. Add pepper and salt to the dish.
450 grams of yellow croaker and six pieces of tofu skin.
Seasoning: one and a half cups of salad oil, one and a half tablespoons of pepper; (1) Two spoonfuls of chopped green onion, one each of Jiang Mo and refined salt, one spoonful of Shaoxing wine and half a spoonful of sesame oil; (b) Three tablespoons of starch and one tablespoon of water.
Practice: ① Remove the head and tail of yellow croaker, cut off the big bones and fishbones, cut the fish into strips, put them in a bowl, marinate them with seasoning (a) for 30 minutes, and then use seasoning (b) to make them into paste for later use.
② Cut the bean curd skin in half, wrap it with fish, roll it up, stick the seams with seasoning (b), and wrap them one by one for later use.
(3) Add salad oil into the vessel, put the yellow croaker roll in the fire for 65438 0.5 minutes, and turn it over for 65438 0.5 minutes.
Take it out and put it on a plate. Sprinkle some pepper when eating.
1. Wash the small fish and gut them!
2. Marinate with cooking wine, soy sauce, sugar and chelating oil!
3. Soak the egg liquid and coat it with flour.
4. Hot oil, fry until crisp!