Operation method:
0 1 Prepare fresh small fish, weighing about one catty. Fresh fish, the fish is very fragrant, not fishy at all.
Scrape the scales clean with a knife, and then wash the internal organs. This is a work that needs patience and needs to be taken slowly.
Wash the fish, wash it again, and then put it in a basket to dry the water.
Prepare old ginger and cut it into small pieces for use. Rub the salt by hand, then evenly spread it on the small fish, and then add some cooking wine and ginger slices to marinate for one hour. Be sure to marinate the small fish before frying, otherwise the fried fish will be tasteless.
Prepare the flour, roll the pickled fish on the flour twice, then shake it gently to shake off the excess flour.
Put half a pot of oil in the pot, and heat the oil to 60% heat. When the oil smokes, put down the small fish wrapped in flour one by one, about three or four at a time. You can't fry too much at a time.
After putting down the fish, don't turn over in a hurry. Wait until one side is golden brown, then turn the other side, so that the fried fish will be crisp and delicious.