After the tuna is thawed and washed, add salt, pepper and cooking wine for more than half an hour.

Drain the excess water in the salted tuna and mix it with flour. I have no flour on hand, so I have to use starch instead. Flour is more sticky and fragrant when fried.

Stir the eggs evenly and immerse the tuna in the egg liquid. It's faster to stir directly in a bowl.

Dip the fish in the egg liquid and roll it in the bread crumbs.

Put a proper amount of oil in a non-stick pan, heat the fish and fry it.

When a fish feels stiff, it can be fished out and put on a plate. The fish skin is crisp and fragrant, and the fish is fresh and tender. Tuna has only one main thorn, and the other small thorns are soft and brittle when fried. It's convenient to peel off the fish and it's very enjoyable to eat.