Fish pieces coated with flour and cornstarch, with a small fire slowly fried, do not turn frequently, so that the fish will not fall apart. The specific method of frying fish is as follows:

The materials that need to be prepared in advance include: 500 grams of fish, a few perilla leaves, a moderate amount of cooking wine, a little bit of cornstarch, a little bit of flour, a little bit of ginger, an egg, and a moderate amount of salt.

1, fish cleaned with wine and ginger, salt, marinate for half an hour almost, cleaned and cut into sections.

2, prepare an empty disk, beat the egg add cornstarch and flour. Mix well.

3, all the fish pieces coated with flour, the remaining powder paste used to wrap perilla leaves.

4: Heat oil in a pan, add fish pieces and fry.

5. During the frying process, you can also put the perilla leaves into the frying process, and then put them into the plate, and fry the fish pieces until golden brown.

6, fried fish pieces out, so it is completed.