Seasoning: wine, salt, chicken MSG mixed, pepper, ginger, tender meat powder (belong to the food additives, such as the absence of can not be put)

Raw flour, eggs, crispy fried powder, flour

Practice:

First of all to the ingredients to put a small amount of wine and salt (don't put too much or too much flavor), chicken MSG mixed with water! Pour in (trace), a little pepper, a little ginger,

Tenderizing powder (trace) and then brush with a needle (if not), use a regular needle instead. Slightly zap the ingredients can be better flavored. Seal the container fastened securely, do not let the alcohol evaporate, placed half an hour in the pick open. Allow the ingredients to fully incorporate the flavors and aromas of the seasonings.

Hanging batter: flour, cornstarch, crispy fried powder ratio of 2:1:1, eggs only take a little egg white, trace water. Mix well, into a batter. The wet consistency is best when the batter hangs on the surface of the ingredients and falls off slowly. Coagulation and exposure of the ingredients as a failure.

Frying; start with a low oil temperature and add the ingredients. When the ingredients are set, remove them from the oil regardless of whether they are cooked or not.

Increase the oil temperature, in the middle of the best. Do not use the highest oil temperature, the surface of the paste inside are still raw.

To ingredients appear golden color gradually to dark yellow change immediately fish out of the oil.

This is basically done -

This is the first time I've ever seen a dish like this.