1. Frozen pansa fish fillet, thawed naturally, soaked in moisture.
2. Take half and cut into strips, add salt, monosodium glutamate, pepper, and cooking wine and stir well;
3. Add sweet potato flour and mix evenly;
4. Beat in the egg whites and scratch evenly.
5. Pour bread crumbs in the concave tray;
6. Tuck the fish sticks separately and coat with breadcrumbs.
7. It's oily, add 50% heat to the fish sticks and fry them on both sides;
8. It can be re-fried in 70% hot oil.
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