Ingredients: Ingredients: 250g herring; Accessories: egg white100g; Seasoning: 5g of wheat flour, 2g of baking powder 1 g, 2g of salt, 5g of white wine, 2g of green onion 10, 2g of monosodium glutamate, 3g of ginger, 4g of salt and pepper, 50g of lard (refined) and 20g of tomato sauce.

Practice steps:

1, wash and drain the herring, cut into long strips, add wine, salt, onion, ginger slices and monosodium glutamate, stir well and marinate slightly.

2. Mix the egg white with chopsticks and add flour, baking powder and a small amount of water to make an egg white paste.

3. Put the fish sticks into the egg lake paste and mix well.

4. Put the cooked lard into the pot and burn it to 50% heat. Put the fish fillets wrapped in paste into the pot respectively, and remove and drain the oil when the egg paste is just cooked.

5. When the oil is 70% hot, put the fillets into the pot, and when they are light yellow and soft-shelled, remove them and drain them and put them on the plate.

6. Put pepper, salt and tomato sauce on the side of the plate, and dip it when eating.