Crispy fish rolls
【Raw Materials】
Main ingredients: 200 grams of net grass carp, 50 grams of pork fat, 50 grams of cooked winter shoots, 50 grams of shiitake mushrooms.
Ingredients: 50 grams of white onion, 15 grams of shredded ginger, 1 duck egg, 50 grams of flour, 2 pieces of tofu skin (1,000 sheets), flour, salt, cooking wine to taste, monosodium glutamate, a little pepper, peanut oil (about 75 grams).
【Method】
1. Cut the grass carp meat into 5 cm long, chopsticks thick strips, fatty meat, cooked winter shoots, water mushrooms, green onion white, ginger shredded 5 cm long, and seasoned with salt, cooking wine, monosodium glutamate (green onion white shredded, ginger shredded is not seasoned).
2. Cut the tofu skin into 6 cm square 12 sheets, each coated with a layer of egg mixture and flour, wrapped in a few shredded fish, winter shoot shreds, shiitake mushroom shreds, fatty shredded, green onion shredded and ginger shredded, rolled into 12 rolls.
3. Put the pot on the medium heat, when the peanut oil is 50% hot, fry the roll into the pan until golden brown, and fry it again when the oil temperature rises by 70% to fish it up, plate it, and serve with parsley and radish acid.