Dry-fried Spanish mackerel, first of all, I want to clean Spanish mackerel. Spanish mackerel is rather fishy. We marinate it with cooking wine, add onion, ginger and garlic, add salt, monosodium glutamate and chicken essence, so that Spanish mackerel has a bottom flavor and marinate it for 20 minutes. We prepare eggs, flour and starch, mix them with water to make a paste, and add the marinated Spanish mackerel. The oil temperature should not be too high, and it is easy to fry. It must be fried with a small fire until it is golden on both sides. Just control the oil and sprinkle with salt and pepper. A delicious dry fried Spanish mackerel is ready. Fried Spanish mackerel is a traditional folk family food in China. Spanish mackerel has extremely high nutritional value. It is not only rich in protein and a lot of vitamin A, but also delicious. However, Xiao Bian thinks that what impressed me most is the advantage of more meat and less thorns. For a snack like me, eating fish can be so enjoyable. This is nothing more than a great welfare, haha! Without further gossip, let's take a look at its specific production method!

Ingredients: Spanish mackerel, eggs, oil, salt, monosodium glutamate and flour.

The practice is as follows

1. Add an egg to the flour, add a proper amount of water, pour in salt and monosodium glutamate, and stir into a thick paste.

2. Add the small Spanish mackerel, roll it a few times and wrap it in batter.

3. Put the oil in the pot, heat the oil to 80% heat, turn the medium heat to low heat, and add the small Spanish mackerel wrapped in batter.

4. The small Spanish mackerel will be cooked when it is fried to golden brown, and then it can be cooked after taking out the oil control. This dish should be cooked and eaten now.