Main Ingredients: 250g of shrimp, 2 eggs.

Ingredients: salt, cooking wine, chicken essence, pepper, ginger, green onion (moderate)

Practice:

1. Cut the head of the shrimp gurgling, remove the viscera and clean;

2. Cut the section, and then from the center of the split into slices;

3. Ginger, salt, chicken essence, cooking wine marinade for about 15 minutes;

4. marinated and drained, dipped in egg white, pouncing on the powder;

5. pan into the oil, about six or seven oil temperature into the, deep-fried until the shrimp gurgle yellow;

6. drain the oil, while still hot, into the pepper, turn the pot, sprinkled with green onions on the plate.

Shrimp gurgling that is Bombay duck (Bombay duck), the scientific name of Harpadon nehereus (Hamilton, 1822), lantern fish order, dragonhead fish family dragonhead fish genus of a fish. It is distributed in the estuaries of the Pacific Ocean and northern India, and is a coastal pelagic fish, a common food fish along the coast of China.

The dragonfish is up to 41 centimeters (16 inches) long, dark, pale gray or brown with black fine spots. The mouth is large and anterior, with a forked caudal fin and large pectoral and ventral fins. The genus has several closely related species distributed from Africa to Australia and New Guinea. This fish has only one main bone, and the main bone is soft, and the rest of the bones are as thin and soft as whiskers, so the people around Liu-shi, Taizhou, Wenzhou, and Lishui in southern Zhejiang figuratively call it water gurgler, which means it is as soft as water. Omnivorous, feeding on small fish, shrimp and benthic animals.