1. Remove the guts, scales and gills from the small crucian carp, wash it, and make sure to remove the black membrane in the belly of the fish

2. Put in salt and cooking wine and marinate for 30 minutes

3. Put in the appropriate amount of flour

4. Stir well so that each fish is coated with flour

5. Put oil in a pot and put in the marinated crucian carp

6. p>6. Fry one side until golden brown, gently turn to the other side

7. Both sides of the frying to golden brown fish out of the oil control

8. Wait until the temperature of the oil in the pot rises, into the small crucian carp and then fry again

9. Fry to the crucian carp can be out of the pot crispy

Tips

Be sure to remove the fish belly of the black film clean, otherwise it will be fishy to repeat the deep-frying again, the fish will be more crispy

The fish is not a good choice, but the fish will be more crispy, and the fish will be more crispy.