Crispy Water Gurgling

Name: Crispy Water Gurgling
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 300keg Water gurgling; Some White pepper; Some salt; Some Cooking Wine; Some ginger; Some chopped green onion; Some Wonton wrapper; Some Sweet chili sauce

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5.0 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

Water churn (scientific name) leading fish. It belongs to the phylum Chordata, bony fishes, lantern fishes, squirrels, and dragon head fish. (English name) Bombayduck, small and medium-sized marine fish, has only one main bone, and its flesh is soft and soft like water. Especially the coastal waters of Zhejiang, Taiwan, Zhoushan and Fujian have more production. (The above text comes from Baidu)"

Ingredients

300keg Water Gurgling
Some White Pepper
Some Salt

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Some Cooking Wine

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Some Ginger

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Some Chopped Green Onion
Some Wonton Wrapper
Some Sweet Chili Sauce

Crispy Water Gurgling

1. The water gurgling removes the head, tail, viscera, cut into small pieces for later use

2. Add some salt, cooking wine, pepper, green onions

3. Add appropriate amount of shredded ginger, mix well, marinate for half an hour to remove the fishy taste

4. Prepare the right amount of wonton wrappers

5. Pour a small portion of the marinated water and place it on the wonton wrapper

6. Wonton wrapper wrapped in water

7. Tighten both ends slightly

8. Raise the oil pan, turn off the heat when the oil is 60% hot, add the packaged water and fry the pastry (the oil temperature should not be too high to avoid the pan, and use the chopsticks to keep turning over while frying. Evenly heated)