2. Prepare a proper amount of small fish, scale it, and take out the internal organs of the small fish, especially the black films on both sides of the fish belly must be scraped clean, otherwise the small fish will be bitter, and then wash it with clear water and control the water for later use.
3. Prepare a proper amount of onion and ginger in the bowl, add a proper amount of high-alcohol liquor, grab the onion and ginger juice by hand, then pour the onion and ginger juice into the small fish, add a handful of pepper, a spoonful of edible salt and a spoonful of pepper, grab the onion and ginger juice by hand and marinate for 20 minutes.
4.20 minutes later, take out the minced onion and ginger, add a spoonful of starch and flour, then add an egg, add a spoonful of spiced powder, and then stir evenly by hand, so that each small fish is covered with a layer of paste.
5. Pour more oil into the pot. When the oil temperature is 40% hot, put the processed small fish in the pot and fry it slowly. When frying, use chopsticks to keep turning, so that the small fish can be heated evenly, and then take it out to control the oil.
6. Take out the residue after all frying, and fry the small fish again when the oil temperature rises to 80% heat, so that the fried small fish will be more brittle. After frying for about 20 seconds, the small fish will be fished out quickly, and the crispy and delicious small fish will be ready.