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Ingredients
- 100 克 虾仁 ，洗净沥干
- 500 克 小黄鱼 ，去骨后约150克
- 1 茶匙 料酒
- ½ 茶匙 盐
- 30 克 新鲜冬笋 ，切丝
- 1 小撮 白胡椒粉
- 1 茶匙 蛋清
- 5 张 干腐皮
- 1 颗 蛋,打匀
- 500 克 油 ，依据锅子大小调整，以能浸没过腐皮卷为最佳。
- 适量 醋
- 适量 椒盐
- Nutrition
- per 1 人份
- Calories
- 8764.3 kJ / 2094.7 kcal
- Protein
- 78.5 g
- Carbohydrates
- 19.4 g
- Fat
- 189.1 g
- Fibre
- 0.3 g
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