Clean up the Diaozi fish after scaling it. The fish sold in the morning market here are not processed. It is also very troublesome for those who want to eat fish to go home and clean it up themselves, especially this kind of small fish.

All kinds of oil can be used for frying. I use soybean oil (ground soybeans, not the kind you buy in barrels).

When the oil is 50% hot, you can add the fish pieces.

The fire doesn’t need to be too big.

If the fire is too high and the oil is too hot, the fish pieces placed in the front will be cooked, but the fish pieces placed in the back will not be cooked yet.

When the chicken pieces are ready, they need to be marinated with cooking wine, Sichuan peppercorns, aniseed salt, MSG, onions, ginger and garlic for half an hour, then wrapped in batter and fried in flour.

Put the chicken pieces in a pot under cold water, add cooking wine, ginger slices, and green onion strips, bring to a boil, remove and rinse slightly, then put it in a basin, add salt, sugar, a small amount of light soy sauce, and cornstarch, mix well, marinate for an hour, and then add the eggs.

Mix well and marinate for a few minutes. Pour in rice flour. Mark the key points on the blackboard: put dry water into the crispy batter (the crispy batter is two egg yolks plus three ounces of flour, plus 150 grams of crispy fried powder. There are crispy fried noodles in supermarkets.

If you buy powder, add a small spoonful of custard powder and an appropriate amount of water to make a paste. It is better to pick it up with your hands and it will flow down into a continuous thread.)

Wrap the chicken pieces and add 150-degree oil. Cut the chicken breasts in the middle. Use the back of a knife to lightly chop the meat. Put it in a basin. Add salt, cooking wine, allspice, pepper, a little soy sauce, and marinate evenly with your hands.

The key to savoring the flavor in half an hour is to control the heat. Wash the chicken pieces with water and drain them. Heat the oil in a pan. Use chopsticks to test the oil until fine bubbles appear. Add the chicken pieces. Keep frying on high heat until the chicken pieces become hard.

Take it out, and when the oil temperature rises to 70-80% (slightly smoking), add the chicken pieces.

Chicken thighs are used for cooking. As for marinating, it depends on personal preference. You can also use Orleans, allspice or cumin powder.

The two main types are crispy on the outside and tender on the inside. One is breaded and fried, (fried powder mixed with cornstarch, sweet potato powder, and flour). This type requires double frying to add crispiness and wrap the chicken in bread one by one.

The bran is placed on a plate and set aside.

Heat the oil in a pan, heat the oil to 50% and add the chicken.

After marinating, beat the eggs, add to the chicken, and stir evenly.

Add light soy sauce and starch and mix evenly.