Rotten yellow croaker

Yellow croaker with rotten skin has the characteristics of crisp rotten skin, fresh and tender fish, crisp outside and tender inside, and rich nutrition. It is better to dip in vinegar when eating, which is suitable for all ages, and it is wonderful to accompany wine with meals. [Name] Yellow croaker with rotten skin [Cuisine] Zhejiang cuisine [Features] The color is golden, the rotten skin is crisp, the meat is fresh and tender, and the fragrance is overflowing. [Ingredients] 400g of net yellow fish, 4 pieces of bean curd skin and 2.5g of coriander leaves. 5 grams of refined salt, 2 grams of monosodium glutamate, 5 grams of pepper salt, 15 grams of chopped green onion, 5 grams of Shaoxing wine, 1 small dish of vinegar and tomato sauce, 15 grams of dried starch, 1000 grams of cooked vegetable oil (actual oil consumption is 100 grams). [Production process] Break the egg, separate the egg white and yolk, and peel the yellow croaker. Cut a 7 cm strip first. Then slice it into pieces with a width of 2 cm and a thickness of 1 cm. Add egg white, salt, chopped green onion, monosodium glutamate, Shaoxing wine and starch and mix well. Steam the tofu skin until soft, spread it flat one by one, and cut off the side ribs. Mix with egg yolk. Put the mixed fish on 4 pieces of bean curd skin, roll them into strips one by one, and then cut them into diamond-shaped pieces 5 cm long. Put the wok on a high fire, add cooked vegetable oil, and when it is heated to 40% (about 100℃), put the fish pieces into the wok one by one, turn it from time to time, fry it until it is light yellow, scoop it up with a colander, fry it again when the oil temperature rises, fry it until it is golden yellow, scoop it up, dish it up, and sprinkle with pepper, salt and chopped green onion. Serve with tomato sauce when eating.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)