1, materials: Showa tempura noodles 500 grams, duckbill fish 1 (weighing about 600 grams), 50 grams of red pepper, eggplant 50 grams. Seasoning salt, chicken powder 10 grams each, 5 grams of monosodium glutamate, 30 grams of baking powder, 90 grams of cornstarch, 1000 grams of salad oil, 450 grams of water.

2, duckbill fish slaughtered, from the abdomen to remove the viscera, wash and spare; from the bone into the knife will be two pieces of fish meat pick off, tear off the skin and cut into 6 cm long, 3 cm wide, 1.5 cm thick strip, add 5 grams of salt, monosodium glutamate (MSG), chicken powder yards taste, marinate for 15 minutes.

3, red pepper washed, along the length of a cut into two, in half of the red pepper on the four knives into the comb knife; eggplant washed and cut into long 2 cm, 6 cm wide, 1 cm thick slices, change the knife into the same as the red pepper comb knife.

4, tempura powder add 5 grams of salt, baking powder, water, mix well into a paste, the red pepper, eggplant wrapped in the paste into the boiling to 50 percent of the heat of the salad oil in a low-fire deep frying for 1 minute, out of the pan, oil control.

5, duckbill fish strips pat 30 grams of cornstarch, coated with paste into the 50 percent heat into the salad oil over low heat deep-frying for 4 minutes, until the oil temperature rises to 80 percent, and then over low heat deep-frying for 1 minute, remove from the pot, into the dish.

6, the duckbill fish mouth chopped off, remove, pat on the remaining cornstarch, put into the boiling to 50% hot salad oil over low heat deep frying for 3 minutes, out of the pan on a plate can be.