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How to make egg-white puffed whitebait? A detailed guide to the steps

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Features: The whitebait is soft, tender and savory. Ingredients: Main ingredient 150 g whitebait. Secondary ingredients 3 egg whites, an appropriate amount of starch and flour, refined salt, monosodium glutamate (MSG), Shaoxing wine, lard, and Sichuan peppercorn salt. Steps: 1. Remove the eyes, the piece of bone at the front, and the innards from the whitebait, wash clean with cold water, pat dry with a dry white cloth, sprinkle with refined salt, MSG and Shaoxing wine and marinate for three minutes, then coat with a layer of flour. 2. Put lard in a wok, and when the oil is heated to 30 to 40 percent hot, dip the whitebait in the egg-white puffed batter and drop them into the oil one by one to fry

Features: The whitebait is soft, tender and savory.

Ingredients: Main ingredient 150 g whitebait.

Secondary ingredients 3 egg whites, an appropriate amount of starch and flour, refined salt, MSG, Shaoxing wine, lard, and Sichuan peppercorn salt.

Steps: 1. Remove the eyes, the piece of bone at the front, and the innards from the whitebait, wash clean with cold water, pat dry with a dry white cloth, sprinkle with refined salt, MSG and Shaoxing wine and marinate for three minutes, then coat with a layer of flour.

2. Put lard in a wok, and when the oil is heated to 30 to 40 percent hot, dip the whitebait in the egg-white puffed batter and drop them into the oil one by one to fry. When fried through, scoop them onto a plate, and place Sichuan peppercorn salt at the edge of the plate; it is then ready to serve.

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