Lightly Fried Fish

Lightly Fried Fish

　　Ingredients:

150g boneless fish fillet, 15g minced scallions, 15g minced ginger, 10ml Shaoxing wine, 2g salt, 3g MSG, 3g sesame oil, 50g old dough starter, 100g dry flour.

Method:

1. Slice the fish into thick slices about one-third inch thick, then cut into strips two inches long and one-third inch square. Place in a bowl and add minced scallions, minced ginger, Shaoxing wine, salt, MSG, sesame oil, and marinate well.

2. Take the old dough starter and place it in a bowl. Mix with water to dilute, then add dry flour and an appropriate amount of water to form a thick batter. Let it ferment at 30 degrees Celsius. Once the batter has risen, add a small amount of baking soda, then stir in peanut oil.

3. Heat lard in a wok over low heat until it reaches about 150°F (medium-low heat). Dip each piece of marinated fish strip into the fermented batter, then place them in a strainer and fry them in the hot oil. When the batter puffs up and turns golden brown, remove the fish, drain off excess oil, and discard any remaining batter residue on the outside. Arrange on a plate and serve.