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1. Combine crisp deep-frying powder with suitable amount of water to make batter, then add all seasonings to taste. 7 }" V' J: O& D" S. p6 o6 h* [; j8 Y6 b) A5 y' q; N {
2. Rinse Chinese yam and peel, then cut into strips. Dip in batter and coat evenly with a layer of batter, then sprinkle the surface with 5 w& G5 u9 q& l
nori powder. " D& F0 I' A R 9 j3 M0 k" N# X# O7 O5 v3. Deep-fry in smoking oil over medium heat until golden on surface. , L; D7 u* o( o; Z$ P. w4 \' ~, F+ s+ @+ r2 m: B, D
Serve with pepper salt or ketchup as a dip. % z I( o; R! M( n9 s/ q