1.

Marinate the processed small miscellaneous fish with salt, cooking wine and shredded ginger for ten minutes. Small miscellaneous fish generally don't want their heads when they are processed, because there are many bones in their heads. ...

2.

Add an egg, pepper and appropriate amount of starch and mix well.

3.

Put the fish in a pot with an oil temperature of 60% to 70% and fry it until it is golden and crisp.

4.

If you like to eat the original flavor, you can enjoy it now. If the flavor is heavier, let's process it again.