Directions:

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.