Ingredients
500 g (about 1 lb) peeled winter melon
Seasonings
500 g (about 1 lb) peanut oil (150 g/5 oz actual consumption), 75 g (2.6 oz) all-purpose flour, 10 g (0.35 oz) salt, 2 g (0.07 oz) each baking powder and MSG, 1 g (0.035 oz) five-spice powder.
Instructions
1. Mix flour with water to form a thick batter, then add five-spice powder, baking powder, and 15 g (about 1 tablespoon) of peanut oil, stirring until smooth. Peel the winter melon, remove the seeds and pulp, wash, and cut into strips 3.5 cm (about 1.4 inches) long and 0.3 cm (about 1/8 inch) thick. Salt the strips and let sit for 30 minutes, then gently press out excess moisture, mix in a pinch of MSG, and set aside.
2. Place a wok over high heat and add the remaining peanut oil, heating it to about 60-70% hot. Dip each piece of winter melon into the batter and carefully drop them into the oil one by one, frying briefly before removing. Once all pieces have been fried once, increase the oil temperature to 80-90% hot and return the winter melon to the wok for a second fry until golden brown. Remove, drain the oil, and serve. This dish is crispy on the outside and tender on the inside, with a light and pleasant fragrance.