Deep-fried Fish Patties

Deep-fried Fish Patties

　　Deep-fried Fish Patties

Ingredients:

300g grass carp fillet, 150g lean pork, 2 eggs, 15g soaked dried mushrooms, 50g flour, 5g dried fish powder, 500g cooking oil (100g used), a pinch each of pepper, salt, and MSG.

Method:

(1) Slice the grass carp fillet into thick pieces, then butterfly each slice (leaving one side connected). Marinate with ginger, scallions, and MSG, then set aside.

(2) Mince the lean pork, finely chop the mushrooms, and mix with the seasonings, egg whites to form a filling. Stuff the filling into the center of the fish slices, sprinkle with flour, and set aside.

(3) Heat oil in a wok. When hot, fry the fish patties one by one until golden brown. Remove and arrange on a serving plate. Drizzle with pepper oil before plating. Serve with two small dishes of sweet sauce.

Features:

Crispy, fragrant, soft, and smooth.