Ingredients

Grass carp? 3 pounds

Corn oil? 500ml

Plain flour? 150g

Eggs ?2 pieces

Ginger and garlic? Appropriate amount

Salt? Appropriate amount

Method

Wash the grass carp, it is best to cool it for a while and air-dry it. , I don’t have a kitchen knife, so I used a fruit knife to slowly dig it up, cut the ginger and garlic into cubes, and marinated the fish pieces with salt for half an hour

Add an appropriate amount of flour and eggs, and happily mixed with the previously prepared Stir and mix evenly. The amount of flour determines the crispness of the crust. The more flour, the crispier it will be. Do not scoop too much. The eggs act as water to make the flour paste. At the same time, the color will be golden and beautiful when fried. There is no water used for eggs. Okay, here I used two eggs.

Pour the oil into the rice cooker. When the oil temperature rises and there is a popping sound, you can slowly put it in and start frying. I tried it with okra first. There must be a lot of bubbles when the fish pieces are put in. When the skin of the fish pieces turns golden brown, it is almost ready to be taken out of the pan. If you like it crispier, you can fry it for a while longer and the color can be darker. Important reminder: when the temperature at the bottom of the pot exceeds 120 degrees, the rice cooker will automatically jump to keep warm and cannot continue heating. I used a spoon to hold the button. I heard it is a bit dangerous. Please use it with caution. Don't fry it for a long time. Just two or three pots will suffice. The longer it takes, the greater the risk.

Remove the pot, use chopsticks to slowly pick up the fish pieces, drain the oil, and put them on a plate. It is best to wait until it cools down slightly before eating, as it will be crispy. When it is completely cooled, you can put it on its own In the lunch box, take it to the cafeteria when you are waiting for meals and share it with your classmates. It can also be eaten as a snack when you have nothing to do.

Important reminder: when the temperature at the bottom of the pot exceeds 120 degrees, the rice cooker will automatically jump to keep warm and cannot continue to heat. I used a spoon to hold the button, which I heard is a bit dangerous. Please use it with caution, and do not fry it for a long time when using it. It only takes two or three pots. The longer it takes, the greater the risk.