Soft fried fish

Raw materials:

Net fish 150 grams, chopped onions, ginger 15 grams each, Shaoxing wine 10 ml, refined salt 2 grams, monosodium glutamate, sesame oil 3 grams, old flour fertilizer 50 grams, dry flour 100 grams.

Practice:

① cut the fish slices into 30% thick slices, then cut them into 2-inch long strips, put them in a bowl, add chopped onions, minced ginger, Shaojiu wine, refined salt, monosodium glutamate and sesame oil, and marinate.

② put the old flour fertilizer in a bowl, mix it with water, add dry flour and water to stir into a thick paste, and ferment at 30 degrees Celsius. When the paste is initiated, add a small amount of alkali, and then mix well with peanut oil.

Put lard in the ③ wok and heat it to 50% heat. Dip the pickled fish sticks into the batter one by one and fry them in a leaky spoon in the oil. When the batter on the fish is swollen and golden brown, remove the dripping oil, remove the paste from the outside of the fish sticks, and serve on the plate.