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
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 ºC (275-340 ºF). 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.