Yes, you can, flour and starch 1:1 use, I'll teach you the detailed practice below.

Required ingredients: 500 grams of crucian carp, 30 grams of flour, 30 starch, 2 grams of pepper, 5 ml of oyster sauce, 5 grams of ginger, 5 ml of cooking wine, 2 grams of pepper, 2 grams of chicken essence, 5 ml of soy sauce, 2 grams of sugar, salt, cooking oil, moderate amount.

Methods:

Step one: first of all, put the small carp into the clean, and then put 2 grams of salt, 5 ml of cooking wine, 5 grams of ginger, mix well, the carp marinated for half an hour, and then pickled out of the fishy water can be poured off to standby. Pickled out of the fishy water must be poured out, or fried out of the crucian carp eat very fishy!

The second step: the flour, starch, pepper, oyster sauce, pepper, chicken essence, soy sauce, sugar, salt, all into the small carp, again stirring well, and then marinate for 5 minutes standby.

Step 3: After 5 minutes, add 10ml of cooking oil into the crucian carp, stir well, and continue to marinate for 10 minutes before use. Continue to marinate for 10 minutes after adding cooking oil, this step can make the carp more flavorful, and at the same time reduce the loss of moisture of the carp, so that the carp is more tender!

The fourth step: put the right amount of oil in the pot, when the oil temperature is 7% hot, put the crucian carp one by one into the pot, and then medium heat will be crucian carp frying until light yellow can be fished out! Carp need to be put one by one, otherwise the carp will stick to the pot!

Step 5: Heat the oil in the wok to 80%, then add the cooked crucian carp into the wok and continue to fry on high heat for 1 minute until the crucian carp is very golden brown and ready to serve!

1. fried carp, must be starch and flour at the same time, and the ratio needs to be 1:1, because the starch is more absorbent, can prevent the fried carp moisture, and the flour can make the carp fried more crispy, so they will be together with the fried carp, carp can make the outside of the crispy tender, eating is also really fragrant. This is the trick that Chef Hu uses to deep-fry crucian carp!

2. Frying crucian carp needs to be deep-fried, that is, put the crucian carp into a different oil temperature in the pot to fry 2 times, the first time the crucian carp can be deep-fried, the second time the crucian carp can be eaten more crispy! I hope you don't skip this 1 step of re-frying!

3. When frying carp, you also need to put a small amount of pepper salt, because pepper salt can remove the fishy flavor of carp, can make the fried carp eat very fragrant!