1. The dough materials are mixed together and kneaded into an expansion stage that can pull out a large piece of film. Ferment in a warm place.
2. Ferment to double the size, take out and press to exhaust, divide into 4 parts, round and relax for about 10 minutes.
3. Round again, squeeze it slightly, and put it in an oiled mold (without sticking to the mold or oil) and let it ferment in a warm and humid place for a second time.
4. Ferment to double the size, brush a little egg liquid on the skin, sprinkle with white sesame seeds, and put in a preheated oven at 180 degrees for 16 minutes. The middle needs to be covered with tin foil.
5. Take it out and let it be stored at hand temperature and sealed at room temperature.
6. Wash the longli fish, add cooking wine, white pepper, and salt to marinate for about 15 minutes.
7. Dip with dry starch, egg liquid, and bread crumbs in turn.
8. Fry in a 60% hot oil pan over medium heat until golden on both sides and remove it. Use absorbent paper to absorb the excess oil.
9. The burger cuts through the middle.
10. Spread an appropriate amount of salad dressing, put lettuce, dragon fish fillet, squeeze the tomato sauce, cover a piece of lettuce, and finally put the other half of the burger.
11. Finished product
