2. Wash and drain, marinate with salted chicken juice for five minutes, and sprinkle some raw flour after marinating.
3. Take over the preparation of pastry, take the same volume of flour, water starch, egg white and cooking oil, mix well, and add a little salt to taste.
4. Put the nine-bellied fish into the crisp pulp, fully wrap it evenly, and hang the pulp.
5. Pour oil in a hot pot, turn on a big fire and put chopsticks to measure the oil temperature. When there are small bubbles around the chopsticks, turn to low heat, fry them in the pot and take them out.
6, then turn the fire to the maximum, fry the belly fish again, and fry until golden brown.
7. Take another oil pan, pour in a little oil, add appropriate amount of red oil, garlic, green pepper and morning pepper and stir-fry until fragrant.
8. Add the fried nine-bellied fish, sprinkle with salt and pepper to taste, and wait until the fish is stir-fried evenly in the pot.