Cooking Steps

1. 

   Step1:Wash the fish with noodles.

2. 

   Step2:Add salt, chicken essence, cooking wine and pepper and marinate for 10 minutes. Control moisture.

3. 

   Step3:Break up the two eggs. Add flour and starch to make a batter. The proportion of flour and starch is - 3-1. Adjust to viscous state.

4. 

   Step4:Add the marinated fish to the batter. It's better that the batter can catch the fish. If you feel thin, add a little flour and mix well.

5. 

   Step5:Add 500g of oil to the pot. When the oil temperature reaches 40-50% of the heat, put in the fish. Fry one by one to prevent adhesion. You can try the oil temperature with chopsticks. It's just bubbling. It's 40% hot. It's 50% hot when the bubble disappears.

6. 

   Step6:Control the oil temperature. Gradually turn off the light fire to keep the oil temperature. Fry all the noodles and fish. The noodle fish is very cooked. It's almost cooked when you put it in the oil pan and float it up.

7. 

   Step7:When the oil in the oil pan continues to heat up to 70% or 80%, put it into the noodle fish for re frying. This time, it's crispy and harder. Look at the color of the noodle fish. Take it out. 70% heat is the state of the oil when it is continuously fuming.

8. 

   Step8:Finished product loading. You can eat it as a snack.