How to make shepherd's purse fish rolls delicious and easy

[Features] Crispy outside and tender inside, fresh fish, fragrant water chestnut.

[Ingredients]

750 g yellow croaker. 20 g shepherd's purse, 25 g water chestnut, 30 g shredded pork fat. 10 g scallion, 15 g ginger, 15 g egg white, 15 g Shaoxing wine, 10 g sesame oil, 50 g starch, 200 g peanut oil, 10 g Sichuan peppercorn, 5 g refined salt.

[Preparation]

Cut the yellow croaker flesh and pork fat into shreds 3.5 cm long and 0.3 cm wide and thick. Peel the water chestnuts and cut into fine shreds: wash the shepherd's purse, blanch it in boiling water, then put it in cold water to cool, take it out, squeeze dry and chop finely. Put the above ingredients into a container, add chopped scallion, chopped ginger, egg white, Shaoxing wine, sesame oil, wet starch and refined salt, and stir into a filling with chopsticks. Add wet starch to the egg white and mix into an egg white batter for later use. Remove the hard skin from the tofu skin and divide into two pieces, spread them flat on a cutting board, add the filling and roll into rolls 1.6 cm in diameter, seal the edges of the tofu skin rolls with egg white, then cut the fish into 3.3 cm sections. Mix flour, baking powder and clear water into a batter. Put peanut oil in a wok, heat over medium heat to 70% hot (about 175°C), dip the fish rolls evenly in the batter, put them into the oil one by one and fry until golden brown. Serve with a small dish of Sichuan peppercorn salt.