Pseudosciaena crocea is rich in protein, minerals and vitamins, which has a good nourishing effect on the body. For the weak and middle-aged and elderly people, taking large yellow croaker will get a good therapeutic effect. Pseudosciaena crocea is rich in selenium, which can eliminate oxygen free radicals produced by human metabolism and slow down aging. Wash the small yellow croaker, cut off the top of the head, (nobody eats it, but also consumes oil) gut it, sprinkle a little salt, wax gourd slices, ginger slices and pepper powder for a while, and marinate it for an hour in advance. Beat the eggs evenly, add cassava starch or wheat flour, a little pepper powder and a proper amount of water, and stir into a paste.

If you like to eat thin batter, thin the batter. It will be thin when fried, thick when fried, and thick when fried. You can also put it directly into noodles without batter and stick a layer of wheat flour. Roll the small yellow croaker in the batter, dip it in the batter, add some oil to the pan, heat it to 60%, and fry it in the pan until the skin is yellow. Wait for the heat to dissipate, fry for a second time, and fry for a while, and the color will deepen to golden yellow. Bake the oil on the fire, and when the temperature is 40% hot, put it in the small yellow croaker powder and fry it until it is cooked. When the fish is fried thoroughly and the surface of the fish is brown, remove and control the oil.

Then fry it, and you can take it out to control the oil and replenish water. Frying again can make the fish crispy outside and tender inside. Beat an egg in a bowl and add it to the starch and flour. The ratio of starch to flour is about half, and the small yellow croaker with batter can stick to it. Then the oil in the pot is heated to 60% heat, and the small yellow croaker can dip in the adjusted egg paste, and then fry it in the pot immediately. If only I could see the little yellow croaker floating up and golden on both sides. Usually fried twice. The first time is to fry the small yellow croaker at a high temperature and shape it. Then the second time, if the temperature is not high, just cook small yellow croaker for us.

Viscosity at least refers to water starch, which can be used to thicken the juice to make it smooth but not thick. Medium viscosity refers to corn flour, which is mainly used for desizing, wrapping and beating. The powder coating is light and non-sticky. Strong viscosity is sweet potato powder, which can be used for cooking, especially crisp. The thickest cows refer to mung bean starch, burnt meatballs, fried liver and cold rice noodles. Slice the fish, put it into corn flour or sweet potato vermicelli, mix well, then beat an egg into egg liquid, put it into the fish, stir and marinate for a while, then add rice paste, stir until the fried fish surface is not thick, and cook the oil. Put the fried fish in 70% heat and fry until golden brown.