1 d7 f) x8 t' k+ Y9 xMethods: # j; B" s: W* \& S: m0 [3 k1. Combine crisp deep-frying powder with suitable amount of water to make batter, then add all seasonings to taste. " [" K" W; r! U+ Z 7 Y8 `6 H& R! c) b5 _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 $ `1 ]& L# h* u3 j
nori powder. & _6 n3 y2 [ {+ Y% W! u) Q; H* D6 g+ ?$ A8 S7 \% w n
3. Deep-fry in smoking oil over medium heat until golden on surface. * ~+ n9 c; j3 A* r% @" _ ( p6 H+ i F' e. b# V. xServe with pepper salt or ketchup as a dip. % g3 ~8 W$ w7 s