2g chopped scallion
salt, MSG, cooking wine
5g ginger juice
15g water chestnut powder
150g chicken soup
Remove the eyes of the fish and clean it, wipe dry and coat with flour.
Mix the water chestnut powder with milk.
Put the whitebait into 60% heated oil and remove after 10 seconds.
Fry chopped scallion in oil in a wok over a high heat, add a little Shaoxing rice wine and chicken soup, put in the whitebait and condiments, bring to the boil, simmer for 10 minutes, add the water chestnut batter.