Main ingredient? 200 grams of fish on the bias Seasoning Oil, starch, broth, MSG, egg white, pepper, salt, cooking oil, pepper and salt each moderate.

1, the fish top knife chopped, chopped into fine particles, add egg white, monosodium glutamate, salt, pepper, cooking wine and broth, and then another starch and stir. 2, with fine salt, cooking wine will be sliced over the flower knife fish to feed the mouth. Asparagus, green onion, ginger are cut into julienne. 3, spoon into 1500 grams of oil, burn 6-7 layers of heat, carrying the tail of the fish, first sprinkle dry flour, and then the starch paste hanging well (with the right hand to the top of the smear), and then put into the frying pan, the left hand is still carrying the tail of the fish, the right hand holding a spoon to the fish body pouring oil frying when the fish stereotypical, and then let go into the pot to deep-fry. When the fish is set, let go and put it back into the pot. When it is fried through, fish it out. When the oil temperature rises again 7-8%, put it into the frying for the second time. At the same time, take another pot into the fire, plus the base oil is hot, down into the shredded green onions and ginger and bamboo shoots, and then into the seasonings and soup (about the need for a bowl of juice), pouring open with cornstarch thickening (to be thinner, can not be overly thick), served in a bowl. 4, the fried fish out of the plate, and then pour half a tablespoon of oil, together with the gravy on the table, in front of the guests, the juice poured on the body of the fish, the sound of "ZiZi" sound that is good.

1. row of water to clean up, pick out the center of the big bone (can be reserved for soup), from the end of the slice of fish meat, chopped into mush.

2. Add salt, sugar, cooking wine, soy sauce, fish sauce, black pepper, freshly ground chili powder and mix well

3. Onion and ginger minced, hot oil in the pot, 7 minutes hot when poured on the onion and ginger minced burst incense, quickly stirred well, add starch, clockwise stirring to the fish on the strength.

4. Sit in a pot of hot oil. Fried seafood ingredients with water mixed into a paste, fish paste rolled into a small ball, put the batter rolled, the oil temperature of 6 into the heat of the battered fish balls put down, low-fire slow frying. When both sides of the golden brown, you can get out of the pot

500 grams of fish (just slaughtered fresh fish is better)

Fish seasoning:

1 egg, 6 grams of cooking wine, 8 grams of salt, a spoonful of minced green onion and ginger, pepper thirteen spices, water and an egg the same amount. (like spicy can put some chili or curry with stirring)

Wrapping material:

1 egg, breadcrumbs 100 grams.

Practice:

1, the fish rinse with water, cut into small pieces;

2, into the blender with all the fish seasoning into a thick and vigorous fish puree;

3, the fish puree into a diameter of two centimeters of the fish balls (smaller than a ping-pong ball);

4, and then dip the fish balls in the egg wash wrapped in bread crumbs;

5, the oil to 50 percent heat (with a few minutes to heat up). to fifty percent hot (with chopsticks inserted into the oil run can not be too hot, or outside the paste in the uncooked);

6, into the fish balls the low-fire frying for about 2 minutes until the fish balls can be golden fish (frying time can be based on the size of the balls to deal with their own);

7, can be sprinkled with pretzels or dipped in salsa, tomato salsa, Thai sweet chili sauce and other flavors of their own liking.