Lazy Version of Fish Intestine Crisps

Lazy Version of Fish Intestine Crisps

1. Prepare materials.

2. Remove the fish intestines and egg tart skins from the refrigerator. Thaw at room temperature.

3. Cut each of the fish intestines into four sections and divide them into eight for use. You can see a lot of flying fish roe, as well as the cod meat used for fish meat, which is nutritious and delicious.

4. Unmold the tart crust.

5. Take a section of flying fish roe sausage and put it in the egg tart skin, pinch it like a dumpling, and place it on a baking tray lined with greased paper.

6. Brush the surface with egg wash and sprinkle with white sesame seeds.

7. Preheat the oven, put it in the baking tray, set 180° for 30 minutes, the temperature and time are determined according to the situation of your own oven, it is recommended to observe the coloring in the last few minutes.

8. After the work is finished, take it out and let it cool before eating. The puff pastry is very crisp, and the fish is often very tender, especially the taste of flying fish roe is really good.