200g fish, oil, starch, clear soup, monosodium glutamate, egg white, pepper noodles, salt, seasoning oil, salt and pepper.

Gourmet practice:

1. Chop the fish into fine particles, add egg white, monosodium glutamate, salt, pepper noodles, cooking wine and clear soup, and stir well with starch.

2. Feed the chopped saury with refined salt and cooking wine. Shred winter bamboo shoots, onions and ginger.

3. Put1500g oil into the spoon. When the 6th-7th floor is hot, pick up the fish tail, sprinkle with dry flour first, then hang the starch paste evenly (wipe it with your right hand), and then fry it in the oil pan. The fish tail is still in his left hand, and the spoon is poured on the fish in his right hand. When the fish is set, let it go and fry it in the pot. When it is thoroughly fried, take it out. When the oil temperature rises by 70-80% again, the oil is fried for the second time. At the same time, put another pot on the fire, heat it with base oil, add onion, ginger and shredded bamboo shoots, add seasoning and soup (probably a bowl of juice is needed), thicken it with starch (thin, never too thick) and put it in a bowl.

Take out the fried fish and put it on the plate, then pour half a spoonful of oil and serve it with the sauce. In front of the guests, pour the juice on the fish and make a "zi zi" sound.

Food characteristics:

Crispy outside and tender inside, sweet and sour, with sound and shape.