Oil-dunk sleeve-fish

Material:

400 gram dry sleeve-fish, 10 gram plain boiled pork, 20 gram wet mushroom tip, 15 gram chest tip, 750 lard (consume 75 gram). 50-gram garlic, 50-gram pearl flower vegetable, proper monosodium glutamate, pepper, sesame oil, fish dew, bree, wet starch.

Doing method:

Soak sleeve-fish to expand with cold water, tear head, cauda and chine ectoblast, first use flower sword, later cut into triangle, put in bowl, smear wet starch, fish dew, bree mix into bowl wait for use. Fry garlic to gold in cooking vessel, add plain boiled pork, fragrant tip, and chest tip fry even and put in bowl wait for use. Burn the vessel hot and pour in lard, when oil seven, eight percent hot, put in sleeve-fish, ingredient and season juice, turn over several times quickly, take out of vessel and put in tray, pearl surround, that is.

Characteristics:

Crisp but not greasy, fragrance excellent.