Raw materials: 750g fish, ham 10g, 20g water-soaked mushrooms, 20g clean winter bamboo shoots and 25g cooked chicken. 5g of refined salt, Shaoxing wine 15g, sesame oil 10g, flour 10g, 5g of baking powder, 250g of peanut oil and 25g of egg yolk.
Practice of three classics in fish bag:
1. Wash the fish and chop it into pieces with a length of 5cm, a width of 3cm and a thickness of 0.3cm, *** 12 pieces.
2. Sprinkle refined salt and Shaoxing wine on each flat board for curing. Cut mushrooms, bamboo shoots, ham and cooked chicken into 3.5 cm filaments and put them in a bowl. Add salt, Shaoxing wine and sesame oil and mix well to make stuffing. Beat the eggs into a bowl, add flour, baking powder and water, and beat them into a paste.
3. Wrap the stuffing evenly in the tenderloin and roll it into a 12 fish roll with a length of 3cm and a diameter of 1cm.
4. Add peanut oil to the wok. When the fire reaches 60% heat (about 150℃), evenly dip the fish rolls into the egg paste, fry until it is cooked to golden brown, take it out and put it on a plate. Serve with pepper and salt dishes.