Ayu spring rolls

Slice the peppers and carrots into shredded pieces, and remove the bean sprouts.

After removing the scales and fins, the ayu removes its head, put a blade in its belly to remove its internal organs. After rinsing off the blood with running water, lower the body into three pieces and cut into biscuits.

Heat a frying pan with olive oil and add the peppers, carrots and bean sprouts and fry. Once the whole thing is soft, add [A]. Once the vegetables are cooked, remove only the ingredients in a bowl, and add the ayu meat into the remaining soup and cook them through.

Remove the ayu meat and return the vegetables from [3] to the broth again. Add water-soluble potato starch and thicken it.

Remove [4] into the bat and remove the heat. Spread the spring roll skin and place the quarter-sized bean paste in the middle.

Place two slices of ayu meat on top of the paste, and wrap the skin while holding the edges together with flour paste. The skin is not curled tightly, and if you roll it to allow a little space, it will give it a crisp texture.

Place in deep frying oil heated to 170°C and fry it while rolling it with chopsticks. It's fine as long as it's golden fried. Remove onto a net and drain the oil.

Cut the spring rolls into small pieces, serve them in a bowl, and then serve with a saucepan of vinegar and pepper.