Fried tofu fish, which is even more delicious than sea oyster frying, has delicious meat and zero failure in the preparation, and is delicious enough to suck your fingers

Tofu fish, also known as dragon head fish, is long, soft, with fine white flesh and tender in the mouth like tofu. Usually used to cook soup or fry it, the small dragon head fish is the most suitable for frying, just like sea oysters. The full fish has no hard spines, its cartilage can also be eaten, and the fried tofu fish is more satisfying than the sea oyster fry.

Ingredients: tofu fish to taste, a handful of shallots, four cloves of garlic, a little ginger, a small bowl of sweet potato starch, an egg, a red pepper, a carrot, a salt, a suitable amount of cooking wine, a suitable amount of white pepper powder, a suitable amount of chicken essence, arowana sunshine fresh squeezed sunflower kernel oil.

Preparation steps:

1. Chop all the side dishes and rub the carrots into strips;

2. Cut the tofu fish into small pieces;

3. Mix salt, cooking wine, white pepper, chicken essence, eggs, sweet potato starch and various side dishes into the tofu fish;

4. Stir well, the state is like thick yogurt;

5. In a saucepan, turn on the heat and pour in the appropriate amount of sunflower kernel oil;

6. Take an appropriate amount of tofu fish paste into a hot pot, gently press to pave, make sure that the fish pieces do not overlap;

7. Fry until golden brown and then turn over, fry until the chopsticks can easily clip the fish bones and come out of the pan.

Tips:

1. You can use onions, or garlic sprouts, celery instead of spring onions;

2. It is most convenient to make it with a pan; starch can also be made with corn starch;

3. Fry until the surface is golden brown;

4. Add egg seasoned starch paste better to fry better and better shape.