Seasoning: salt, chicken essence, pepper, refined oil, hot sauce.

1. Wash hairtail, remove bones, and cut hairtail into strips 6 cm long and 2 cm wide.

2. Marinate hairtail with salt, chicken essence and pepper 10 minute. Trim the edge of the bean curd skin and smooth it. Put hairtail and coriander on the bean curd skin and roll it into a cylindrical shape.

3. Wrap the rolled bean curd skin with egg liquid, pat the bread crumbs, fry them in the oil pan until they are crispy, take them out, cut a 2 cm long oblique knife, and keep up with the hot sauce when serving.

Features crisp outside and fragrant inside, bright colors.

Excuse me, is this it? I have been calling for a long time. I have a landlord who does this at home. I hope to adopt it! ! ! !