1. Wash the croaker, put it in a large bowl, add salt, chicken essence, cooking wine, pepper powder and Chili powder, and marinate for 2 hours.

2. Sprinkle dry flour into the basin and wrap the fish evenly for later use.

3. Put the floured croaker into the oil pan one by one, fry until golden brown, and take it out.

4. Adjust the fire. When the oil temperature rises, pour the fish into the pot and fry it again. When the skin is crispy, take it out and plate it.