Ingredients: Pseudosciaena crocea, 8 pieces of flour, corn starch 1 spoon, baking powder 1 spoon, 0.5g of clear water, 60-70g of spiced powder, salt 1g, cooking wine 1 teaspoon, ginger and onion.

Method for frying small yellow croaker

Remove viscera and head of yellow croaker, wash, slice onion and shred ginger.

Clean the fish with a teaspoon of salt and a teaspoon of cooking wine, and marinate it with shredded ginger and onion for more than half an hour.

Paste mixing: put one tablespoon of flour, one tablespoon of corn starch, allspice powder and baking powder into a bowl, and stir while adding water until there are no flour particles.

Remove the ginger and onion from the pickled small yellow croaker, dry the surface moisture with kitchen paper towels, put it in crispy fried sauce, and evenly coat the batter on both sides.

Pour more oil into the small pot and heat it to 70% to 80%. Put the small yellow croaker wrapped in batter into the pot and fry it for about one minute, then fry it in turn and take it out.

Adjust the oil in the pot to high temperature, put it in the first fried small yellow croaker, fry for about 20 seconds until the fish turns golden yellow, remove it immediately and put it on a plate with kitchen paper.

Canned crispy fish

Ingredients: Yellow croaker 750g garlic, 3 cloves of onion 1 ginger, 4 slices of pepper 1 a handful of aniseed, 2 small peppers 1 cooking wine, appropriate amount of soy sauce 15g sugar, 30g vinegar and 45g salt.

Method for making canned crispy fish

Remove the fish head, clean up the internal organs and clean them.

Dry the water in the kitchen with paper and set it aside.

This dose is on the plate for your reference.

I fry it in a non-stick pan. I don't need too much oil, as long as it soaks to half the thickness of the fish. I put the fish in hot oil and cut it into strips.

Don't always turn it over when frying! Ps: One side is golden, and if you turn the other side, it will always break.

If it's an iron pot, stainless steel pot, or any other pot, the oil must be more than twice the thickness of the fish, or it will stick. It is also a fish sticking to the oil surface. Don't be afraid, throw it in from a distance, because it will be dangerous to spill hot oil! ! ! If you are a novice, you can hold the fish with fried chopsticks (very long chopsticks) and gently point the chopsticks at the oil surface.

Stir-fry until golden brown, not too dry, or the canned fish will be a little hard in the end.

Add a little oil to the bottom of the pot and stir-fry until fragrant. Add fish and stir fry, first add cooking wine to cook, then add sweet and sour soy sauce, stir fry evenly, and then add boiling water. Pour into an electric pressure cooker and stew for 35 minutes.

Ps: If there is no electric pressure cooker, use a pressure cooker, which will shorten the time appropriately.

Finally, add a little salt to the wok when you collect the soup, but don't collect it too dry!

It tastes better in cold storage!