1 Clean the fish tail, remove the big bone in the middle (which can be reserved for soup), and slice the fish from the tail.

2 chop into a velvet.

3 Add salt, sugar, cooking wine, soy sauce, fish sauce, black pepper and fresh spicy powder and stir well.

4 Chop the onion and ginger, heat the oil in the pot, pour it on the onion and ginger at 7: 00, stir quickly and evenly, add the starch, and stir clockwise until the fish is firm.

Sit in a pot of hot oil. Stir-fried seafood raw materials into paste with water.

6 Rub the minced fish into balls and roll them into the batter. When the oil temperature is 60% hot, put down the fish balls and fry them slowly. After both sides are golden, you can go out of the pot.