Stir-fried Crucian Carp Rolls in Hot Oil

Stir-fried Crucian Carp Rolls in Hot Oil

　　Stir-fried Crucian Carp Rolls in Hot Oil

　　Fresh crucian carp are beheaded and descaled, sliced in half, deboned, then scored inside in a crisscross pattern. The fillets are cut into 3 cm wide and 6 cm long pieces, coated in an egg white batter, and quickly fried in hot oil. Once the skin tightens and the fish curls into natural rolls, they are promptly taken out. The dish is finished by drizzling a sauce made from white pepper, minced scallions, ginger, garlic, cucumber slices, and black fungus. These rolls are crispy on the outside, tender on the inside, dry yet fragrant, and bursting with umami.