Decocted harpodon nehereus

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Ingredient mixing

harpodon nehereus 500 g, garlic down 50 g, potato powder 150 g, fish dews 25 g, monosodium glutamate 7 g, pepper , sesame oil 1 g,

Cooking method

Cut the head and clean the inside of the harpodon nehereus. Clean and freeze it in a refrigerator. Take it out when the body becomes a little hard. Debone the fish with a knife, and cut every piece into a couple of segments. Put them in a big bowl. Add fish sauce, starchy flour, monosodium glutamate, pepper powder and sesame oil and mix them evenly for further use. Heat a cooking vessel and add some unboiled oil. Pour the harpodon nehereus in. Make it flat and fry it with a general fire until one side becomes crisp. Turn it over to fry the other side till it becomes crisp. After it is completely done, pour the garlic down into the cooking vessel and fry it to make it fragrant. Pour it on the baked harpodon nehereus and serve.

Features

soft and thick, fresh and crisp.