400g of tofu, fresh fish 1 00g, 75g of sausage, egg1each, fat pork100g, chopped square fish 5g, onion10g, refined salt 6g, pepper 0g and monosodium glutamate 6g; 3 grams of sesame oil, 20 grams of raw flour, 20 grams of refined flour, 30 grams of cooked lard and 750 grams of raw oil (oil consumption 100 grams).

Exquisite method

(1) First, put the tofu on the chopping board and crush it with a knife, and put it in the soup basin for later use; Then scrape the fresh fish out with a knife, chop it into minced meat with a knife, put it in a big bowl, add 3 grams of refined salt and 2 grams of monosodium glutamate, and stir it into glue with bamboo chopsticks, and it becomes fish glue. Cut sausage and fat pork into fine particles; White shallots are cut into onion beads.

(2) Mix fish glue, sausage, fat pork, egg white and refined salt.

Put the finished photos (20 photos) and monosodium glutamate into the bean curd pot and mix them evenly by hand. Add scallion, minced square fish, corn flour, white flour, pepper and sesame oil, and stir well. Then, take four sheets of thin plastic wrap, each 20cm×20cm, and coat them with crude oil. Divide the seasoned bean curd into four parts, put it on the oiled plastic wrap, smooth it, paint it zigzag, wrap it and put it in the refrigerator until it hardens slightly.

(3) Wash the wok, heat it, add the oil. When the oil is heated to about 180℃, remove the plastic wrap, put the tofu on an aluminum screen, fry it in the wok until golden brown, and then cut it into pieces and put it on a plate.

Simple preparation method

1. Coriander, garlic, red pepper and onion are minced, and Japanese tofu is diced.

2. Take a bowl, add spice powder, sugar, vinegar, soy sauce paste, sesame oil and soy sauce in 1, and stir well to make dipping sauce.

3. Take out the pan, fry the tofu until golden brown, and then take it out first. When the oil temperature rises again, add tofu and fry until the outer layer is crispy, then drain the oil and pour the sauce!