1. Cut the fish head with scissors.

2. Hold the fish head and pull down the internal organs.

3. Then cut open the belly of the fish with scissors, and remove the remaining internal organs and the black film in the belly of the fish.

4. Wash under running water.

Pickling:

1. Squeeze a little lemon juice into the washed small yellow croaker to remove the fishy smell and increase the freshness.

2. Add appropriate amount of steamed fish black soybean oil and salt, mix well and marinate for more than half an hour.

3. After curing, pour out the excess juice and add a tablespoon of flour.

4. Wrap the small yellow croaker one by one with dry flour for later use.

Frying:

1. Put the small yellow croaker in hot oil and fry it slowly.

2. Let the inside be thoroughly cooked, fry both sides until they are slightly yellow, and then you can squeeze them out.

3. Frying small yellow croaker for the first time

4. Wash the pan, add a little oil, and fry slowly on low heat until both sides of the yellow croaker are dark yellow.