First, clean the bought fish, cut it into small pieces with a knife, put it in a bowl and marinate it with appropriate amount of ginger, cooking wine and salt for a few minutes. When marinating, sprinkle pepper, Chili powder and salt 10 minute, so that the fish will be more tasty, and the fishy smell of the fish can be removed, and the taste is delicious after cooking. Then prepare two bowls. Beat the eggs in a bowl and mix well. In another bowl, add proper amount of starch and flour, then pour in water and stir it into a paste. This is what I want to say today, and it is also a step that must be remembered. Because the fried fish pieces are wrapped in flour or eggs first, the final taste is very different from other aspects, so I suggest you use two bowls.

In fact, it is best not to wrap flour in the fried fish pieces first, because this will absorb the original water in the fish pieces, and then directly affect the taste, which is not tender at all, and it is not brittle when fried. Therefore, many people don't care about wrapping eggs before wrapping flour, so you must remember.

When frying fish, in order to prevent the fish from sticking to the pot, you can use ginger juice or apply it to the bottom of the pot once and put more oil, so that the fish can be soaked in the oil pot, which is also convenient for the fish to turn over and will not stick to the pot easily. If you want to make the fish pieces more brittle, you can fry them first, then take them out when the color turns yellow, and fry them again with a big fire, so that not only the color is golden, but even the fishbone tastes brittle.