Ingredients: Tamar fish (right amount), salt (right amount), chicken essence (right amount), onion (right amount), ginger (right amount), garlic (right amount), pepper (right amount), aniseed (right amount), soy sauce (right amount), liquor (small amount), vinegar (small amount) and sugar (small amount).

1. Rinse after thawing.

2. Peel the fish and remove the head. You can tear off the skins on both sides, but don't touch the fish, or it will easily come apart when frying. Just cut off the black part of the fish head, if the small fish can be completely cut off.

3. Mix flour, spiced powder, salt and black pepper in a plate (my plate is transparent, and the one on the left that looks like pitaya is the countertop).

4, the fish directly wrapped in noodles, fried in the pot, turned over for two minutes in the middle fire, turned over for one minute after two minutes, turned over and fried for another minute.

5, loading.

Extended data:

Morphological characteristics of Tamarix chinensis;

Sole fish is a family of sole family, with about 3 genera 103 species, and about 32 species are known in China. The sole fish has a flat body and a long tongue shape, and its eyes are always on the left side of its head. The fishbone of Rouge is narrow in the longitudinal direction, plate-shaped, with pseudo-medullary spines, odd-numbered fins completely connected, and no pectoral fins. 1 The ventral fins are connected with the buttocks. Mainly tropical marine fishes.

Sole fish are mainly produced in the Yellow Sea and Bohai Sea, and are also distributed in the East China Sea and along the coasts of South Korea and Japan. It is a typical endemic fish. Therefore, the reproductive ability of the species itself is very weak, so it is rare and precious.