Formula: a carp weighs about 2.5 kg, peanut oil, onion, ginger, garlic, pepper, salt, 2 eggs and a little flour.

Step 1: Clean the fish, control the water and cut off the tail fin. Chop the fish head and cut the fish into pieces.

Step 2: Put the cut fish into a pot, chop the onion, slice the ginger and garlic, and add a little pepper. Add a small amount of cooking wine, less light soy sauce and a proper amount of salt.

Step 3: stir evenly and marinate for more than one hour. Note: the fish head will not be fried after pickling, and it will be reserved for making fish head tofu soup next time.

Step 4: Add a small amount of flour to two eggs and stir evenly to make batter, or add a small amount of water.

Step 5: Remove all the onions, ginger and garlic from the fish pieces, then put them in the batter and wrap the fish evenly.

Step 6: put the oil in the pot, heat it for 7 or 8 minutes, add the fish pieces and fry until golden brown.

Step 7: The fried fish pieces can be eaten directly.

Fried fish, do three things:

1, fish pieces can't be directly coated with powder, but they should be marinated with seasoning to remove fishy smell and enhance flavor. When marinating, add ginger, salt, cooking wine and pepper, and marinate evenly for at least half an hour.

2. When frying fish pieces, you can't use whole eggs, only egg yolks, so the fried fish pieces are more brittle.

When frying fish pieces, remember to fry them slowly with low fire. You can't just blow up the surface. Fry until it is slightly Huang Shi, and then fry until the fish pieces are golden, so that the fish pieces are more crisp and can be kept for a long time to avoid resurgence.