Composition:

Black fish cooking wine soy sauce steamed fish flour fried black fish pieces onion ginger pepper octagonal.

Recipe practice:

1. After salting, pour out the marinade and add flour, so that each fish is evenly coated with a layer of dry flour.

2. Wash snakehead, split on both sides, cut into sections, and marinate with cooking wine and steamed fish sauce 1-2 hours.

The best way to fry fish without breaking the skin is not to flip it at will, but to fry it slowly and patiently.

4. When the oil temperature is high, carefully put the fish pieces, and then stop touching them until the bottom of the fish pieces is fried yellow (red arrow).

Gently push the fish with chopsticks carefully. If you can push it easily, it means you can turn it over. If you can't push it, you need to do it again.

6. fry for a while, and then fry one side after turning over.