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Soft-Fried Fish

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Ingredients: 150 g cleaned fish fillet, 15 g chopped scallion, 15 g chopped ginger, 10 ml Shaoxing wine, 2 g refined salt, 3 g MSG, 3 g sesame oil, 50 g old sourdough starter, 100 g dry flour. Method: (1) Cut the fish fillet into large slices three-tenths thick, then cut into strips two cun long and three fen square, put them in a bowl, add the chopped scallion, chopped ginger, Shaoxing wine, refined salt, MSG and sesame oil, and marinate well; (2) Put the old sourdough starter in a bowl, dilute it with water, add the dry flour and an appropriate amount of clear water, stir into a thick batter, and ferment at 30 degrees Celsius. When the batter has risen

Ingredients:

150 g cleaned fish fillet, 15 g chopped scallion, 15 g chopped ginger, 10 ml Shaoxing wine, 2 g refined salt, 3 g MSG, 3 g sesame oil, 50 g old sourdough starter, 100 g dry flour.

Method:

① Cut the fish fillet into large slices three-tenths thick, then cut into strips two cun long and three fen square, put them in a bowl, add the chopped scallion, chopped ginger, Shaoxing wine, refined salt, MSG and sesame oil, and marinate well;

② Put the old sourdough starter in a bowl, dilute it with water, add the dry flour and an appropriate amount of clear water, stir into a thick batter, and ferment at 30 degrees Celsius. When the batter has risen, add a small amount of alkali, then add peanut oil and stir evenly;

③ Put lard in a wok, heat over low heat until five-tenths hot, dip the marinated fish strips one by one in the leavened batter, put them into a strainer in the oil and turn to fry, and when the batter on the fish puffs up in the hot oil and turns golden yellow, scoop them out, drain off the oil, remove and discard the batter scraps on the outside of the fish strips, arrange on a plate and serve.

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