2, Accessories: 5 grams of salt, 2 tablespoons of soy sauce, peanut oil, thirteen spices 3 grams, 1 small chili.
3, in the fish on both sides of the body, cut a few cuts diagonally, easy to taste, but also easier to hang the batter.
4, small green onions and ginger wash, ginger shredded with the back of the knife pat, let the ginger juice seep out. Small onions cut into sections, the yellowtail fish into the ginger and green onions marinated for a while, the fish belly also stuffed into some ginger and green onions. Don't discard the marinated ginger and scallions, save them for the end so you can add some soy sauce to cook some ginger and scallion juice and drizzle it on top of the fish.
5, flour with a large bowl, pour water into a thick batter, batter, add some thirteen spices mix well, because the pre-salt marinade, and finally to pour the sauce, the batter does not need to add salt.
6, the yellowtail in the batter rolling, until evenly covered with batter until, lift up the excess batter shake into the bowl.
7, hot frying pan, until the oil temperature rises, around the bubbles when the yellowtail into the pan, high heat deep frying until shaped and then reduced to low heat and then fry for about 15 minutes, the batter is not shaped, do not use a spatula or chopsticks back and forth to turn it, otherwise the skin will fall off.
8, fried to the yellowtail fish automatically float up, proving that the fish is basically cooked through, then you can use a spatula to turn the fish below, and then adjusted to high heat frying for about 5 minutes, will be the fish on the water vapor and grease forced out.
9, fried to both sides of the charred yellow, quickly yellowtail fish fish up, with kitchen absorbent paper to absorb excess oil.
10: Pour out the cooking oil, put the ginger and green onion that you just marinated the fish in a pot, sauté it over high heat, then pour in 2 tablespoons of soy sauce and bring it to a boil.
11: Strain out the cooked ginger and scallions and discard, leaving only the fragrant sauce.
12. Sprinkle some chopped green onion and red chili pepper on top of the fish to add flavor, and pour the sauce over the fish while it's still hot.