1. Raw materials, 2 fresh oysters each, 1 bean curd skin cut into 10 cm cubes, 200 grams of fresh leeks, 70 grams of ox sauce, appropriate amount of crispy paste, a little fish sauce, 2. Production process, peel fresh oysters, Clean it, use a towel to absorb the water, add fish s

1, raw materials, 2 fresh oysters each, 1 beancurd skin cut into 10 cm cubes, 200 grams of fresh leeks, 70 grams of ox sauce, appropriate amount of crispy paste , a little fish sauce,

2, production process,

fresh oysters Remove the shells, clean them, absorb the water with a towel, add fish sauce and marinate for 4 minutes, set aside.

Wash and cut the leeks into cubes. Add ox sauce and mix well. Set aside.

Oysters: Take a non-stick pan and add a little oil, add the oysters and fry them. Lightly brown and set aside.

Take a piece of bean curd skin and add the seasoned leeks. Add the oysters and roll into a 7cm roll.

Add water to the crispy paste to make a thick and even paste. Add a little oil and set aside.

Clean the pot and add oil to cook 4 When it is hot, put the oyster rolls into the crispy batter and stir well. Put it in a pot and fry until golden brown. Remove and control the oil. Raise the oil temperature to 70% heat. Add the oyster rolls and fry for 3 seconds. Remove and control the oil. Plate with pan-fried sauce and ready to go,

pan-fried juice production process,

500 grams of Li Pai Lin emergency juice, 125 grams each of Maggi umami juice, 125 grams of white vinegar, 150 grams of white sugar, MSG, salt, lime juice 50 grams each, 1 lemon each,

Method: Take out the lemon juice and mix it with the above ingredients,

features sweet and sour taste,