1. Wash the noodle fish.
2. Add salt, chicken essence, cooking wine, and pepper to marinate for ten minutes. Control dry water.
3. Beat two eggs, add flour and starch to make a batter. The ratio of flour to starch: 3:1. Adjust into a viscous state.
4. Add the marinated noodle fish to the batter, so that the batter can hold the noodle fish. If it feels thin, add a little flour and mix well.
5. Add 500 grams of oil to the pot, and when the oil temperature reaches 40-50% hot, add the noodles and fry them one by one to prevent adhesion. You can try the oil temperature with chopsticks. Just bubbling 40% hot, the bubbles disappeared 50% hot.
6. Control the oil temperature and gradually turn off the heat to keep the oil temperature until the noodles and fish are all fried. The noodle fish is very cooked, and it will be almost cooked when it comes to the pan.
7. When the oil in the oil pan continues to heat up to 70% to 80% hot, add the noodle fish for re-fry. This time it's fried a bit crisper and harder. Watch the noodle fish darken, remove it. 70% heat is the state when the oil continues to smoke.
8. The finished product is loaded onto the plate. It can be eaten as a snack.
Tips:The batter for fried stuff is very important, it must be sticky and sticky to the noodles and fish. Otherwise, it will be battered during frying. When the stuff is fried, it should be 40-50% hot when it is fried. It was about 70% to 80% hot during the second bombing.
