Ingredients: 500 grams of tofu

Accessories: 100 grams of oil skin, 120 grams of eggs

Seasoning: 10 grams of ginger, 4 grams of MSG, 2 grams of shallots, 10 grams of white onions 10 grams of sugar, 3 grams of pepper, 3 grams of starch (bava beans), 5 grams of cooking wine, 5 grams of soy sauce, 10 grams of peanut oil, 60 grams of vinegar, 5 grams of each.

How to make crispy fish:

1. Mash the tofu into puree, add eggs, 5 grams of minced green onion, 5 grams of minced ginger, monosodium glutamate, and refined salt, stir evenly to form a filling;

2. Simmer the tofu skin with warm water, spread it flat on the case, and place Add the mixed tofu filling and roll it into a fish shape;

3. Steam the fish fillet in a basket to make "vegetarian fish";

4. Wash the iron pot Put on the fire, add peanut oil and heat until it is 50% hot, fry the "vegetarian fish" until golden brown and take it out;

5. Continue to heat the oil pan until it is 90% hot, then fry the "vegetarian fish" Fry once and take it out;

6. Leave the bottom oil in the original pot, add 5 grams of shredded green onions and 5 grams of shredded ginger. After stir-frying until fragrant, spray in cooking wine, add soy sauce, 50 ml clear soup, and MSG. , refined salt, pepper and white sugar, bring to a boil and adjust the taste;

7. Add water starch to thicken, pour it on the "fish" body, then sprinkle in shredded green onions and coriander and serve.

For more information on crispy fish, see Mint.com Food Library/shiwu/cuipiyu