Deep-fried Fish Rolls

Deep-fried Fish Rolls

　　Deep-fried Fish Rolls

Ingredients:

    300g fish meat, 100g ham, 75g soaked mushrooms, 125g bamboo shoots, 50g celery, 2 eggs, 5g monosodium glutamate, 5g salt, 1g pepper, 35g wet starch, 50g broth, 1000g cooking oil (consumes 100g), 50g minced garlic.

Method:

     (1) Shred the fish meat, mince it into a paste, remove all sinews and place in a bowl. Add monosodium glutamate and salt, stir vigorously until sticky and set aside. Julienne the ham, mushrooms, bamboo shoots, and celery. Take a small portion of the prepared fish paste, place it on a cutting board, and press it flat into thin slices with a knife. Place the julienned ham, mushrooms, bamboo shoots, and celery on top, roll up, and trim both ends to form the raw fish roll. Beat the egg white in a bowl, mix with wet starch to make an egg starch slurry and set aside.

     (2) In a small bowl, combine monosodium glutamate, salt, pepper, cooking wine, wet starch, and a small amount of broth, stir well to make a thickening sauce and set aside.

     (3) Heat a wok with oil. When the oil is 70% hot, coat the fish rolls with the egg starch slurry, slide them into the wok, quickly fry, then remove and drain the oil. In the wok, add lard, stir-fry the minced garlic until golden, return the fish rolls to the wok, pour in cooking wine, add the seasoning mixture from the small bowl, stir a few times, then plate and serve.

Features:

    Tender, crispy, and fragrant.