For the Ayu：
1/2 tsp salt
Rice wine to taste
1 tsp olive oil
Scallion to taste, chopped
for the Ayu
Set PENGFA Cook Helper at 140°F/60°C & 60 mins
Season the ayu with salt, rice wine & olive oil
then put it into a zipped bag then put it into the water bath for 60 mins.
Take the ayu out of the bag without sauce.
Use the eggbeater to prepare beaten egg.
Put the flour and cornmeal into the beaten egg and mix it up.
Soak the ayu into it then put the flour on the ayu.
Heat a pan and add the olive oil with medium flame.
Fry the ayu for 30 seconds on each side until its surface is getting golden brown.
Put some chopped green onion then it’s ready to serve.