Ingredients:
400 grams (0.88 lb) carrots
300 grams (3/5 cup) salad oil
3 grams (1/2 tsp) salt
10 grains of Chinese prickly ash
50 grams (3 tbsp) dry cornstarch
Directions:
1. Cut the carrots into fine shreds.
2. Marinate the carrot shreds with salt and MSG for 30 minutes. Sprinkle on the dry cornstarch and mix well. Deep-fry the Chinese prickly ash grains until they give out a strong aroma. Grind them into a powder.
3. Heat the oil to 135-170 ?C (275-340 ?F). Deep-fry the carrot shreds until they become crispy. Drain off the oil, put in a plate and sprinkle on the prickly ash powder onto the carrot shreds.
Features: Lightly golden yellow in color,crispy.
Taste: Salt and delicious.
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