Gillette Tofu Fish

Main ingredients.

Seasoning.

Use a knife to cut two-thirds of the depth into the head of the tofu fish, then pull the tail back to completely remove the internal organs.

Cut off the fish belly.

With the fish belly facing towards the right hand and the fish tail towards you, the knife starts from the bottom of the bone and then pulls back. The knife should be close to the bone and be careful not to cut!

After opening it, use the knife from under the bone and pull it back to remove the fish bone. Just cut off the tail and cut the fish into two pieces.

Cut the green onions into sections and smash them, smash the ginger as well, then add half a tablespoon of fish sauce, half a tablespoon of chicken powder, a little pepper, and a little egg white, mix well and marinate for 5 minutes.

Pick up the tofu fish and dip it in the egg liquid first.

Then dip in cake flour.

After dipping in flour, dip in egg liquid, then dip in bread crumbs and put on a plate for later use. When dipping in the flour, heat the pan and burn the oil first. Don't wait until the Gillette is finished to burn the oil!

When the oil temperature reaches about 130 degrees, you can fry the tofu fish. Dip bamboo chopsticks in water, wipe them dry and insert them into the oil pan until the temperature bubbles quickly.

Fry over medium heat until slightly golden and crispy.

Before taking it out of the pot, turn up the heat to increase the temperature of the oil and force out the excess oil.

Make a dip with salad mustard and condensed milk. The proportions are free to everyone😄

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