12 alkaline hair boneless duck paws, 150 grams of fresh fish foam

Accessories: 25 grams of millet chili, 10 grams of fresh red pepper, 10 grams of garlic, 25 grams of mushrooms.

Seasoning: 1,000 grams of vegetable oil (50 grams), 4 grams of refined salt, 3 grams of monosodium glutamate (MSG), 2 grams of chicken essence, 5 grams of cooking wine, 2 grams of soy sauce, 5 grams of aged vinegar, 3 grams of oyster sauce, 5 grams of ginger, a little sesame oil.

-Specialty: beautiful shape, hot and sour, crisp.

-operation:

1, will be fresh fish bubble clean, cut, drain, with fine salt, cooking wine flavor; alkali hair duck palm into the water to bleach all the alkali flavor, with fine salt, cooking wine flavor code to be used.

2, millet chili, fresh red pepper, garlic, mushrooms are cut into rice granules; ginger minced.

3, the net pot on a high flame, into the vegetable oil, burned to 60% heat, down into the code flavor of the duck, fish bubble over the oil offspring, pour into the funnel to drain the oil.

4, the pot to stay in the bottom of the oil, down into the above with fish bubbles, add salt, monosodium glutamate, chicken essence, soy sauce, cooking wine, oyster sauce seasoning, stir-fry evenly, cooking vinegar, thickening, dripping sesame oil, and then duck palms in a circle around the plate, the middle of the fish bubbles can be arranged.