Layered Crispy Fish

Name: Layered Crispy Fish
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Ingredients: 150 g Carp meat, skin and bones removed, cut into rectangular slices; 150 g Pork fat, cut into 10cm square, 0.33cm thick slices; 100 g Flour, mixed with water to form a paste; 5 g Wet starch, mixed with flour and water to form a paste; 2 g Salt; 2.5 g Soy sauce; 5 g Shaoxing wine; 1 g MSG (monosodium glutamate); 2.5 g Minced scallion; 2.5 g Minced ginger; 500 g Peanut oil, as needed; 5 g Sichuan pepper salt, for dipping

Carp meat is sandwiched in pork fat and deep-fried into "yu he" patties, golden in color with a crispy exterior and tender interior.

35 min

Easy

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Ingredients

Carp meat, skin and bones removed, cut into rectangular slices 150 g

Pork fat, cut into 10cm square, 0.33cm thick slices 150 g

Flour, mixed with water to form a paste 100 g

Wet starch, mixed with flour and water to form a paste 5 g

Salt 2 g

Soy sauce 2.5 g

Shaoxing wine 5 g

MSG (monosodium glutamate) 1 g

Minced scallion 2.5 g

Minced ginger 2.5 g

Peanut oil, as needed 500 g

Sichuan pepper salt, for dipping 5 g

Instructions

Marinate the fish slices

Cut the carp meat into rectangular slices, add salt, soy sauce, Shaoxing wine, MSG, minced scallion and minced ginger, mix well and marinate.

Assemble the fish stacks

Cut the pork fat into slices, lay one slice flat on a cutting board, arrange half of the marinated fish slices on top, cover with another pork fat slice to form a square 'fish stack'. Make two stacks in total. Mix the flour, wet starch and water into a paste.

Deep fry

Heat the peanut oil to medium heat (60% heat), coat the fish stacks with the batter and place them into the oil, fry until they float to the surface. Reduce the heat to low and fry slowly until the stacks are firm, poke holes with chopsticks to let the oil penetrate thoroughly. Then increase the heat to high to bring the oil to 80% heat (high temperature), fry for a short while until the outer coating is crispy.