In order to make the fried fish more crisp, you can fry it again. Heat the oil temperature again. At this time, it is necessary to make a fire and raise the temperature of the oil. After the oil temperature rises, small fish can be fried for a short time. The formula of fried small fish is as follows: 1. Small fish scale, dig gills, cut and wash, especially the black film in the belly, and then control the water. 2. Put the small fish in a pot, add ginger slices, salt and cooking wine, mix well and marinate for one hour. 3. Add starch and mix well. 4. Add some pepper and mix well. 5. Pour more oil into the pot, then burn the oil to 70% heat, add small fish, be sure to simmer and fry until golden brown.

Do you use starch or flour for dry frying small fish? Many people are useless. No wonder they are not crisp and delicious.

Fish is my favorite dish in my life. I never thought fish was a dizzy dish. But I only like to eat two kinds of fish, one is small fish and the other is raw fish. I remember when I was 6 years old, I went to my uncle's house to eat fish on Mid-Autumn Festival. I accidentally got stuck in my throat by the thorn of grass carp, and I couldn't swallow it any more. I spit it out, and then I ate more than half a bowl of white vinegar and swallowed a lot of Filipino food. I can eat fish raw, as long as it has scales. What I'm sharing with you today is dry fried fish, which is crisp and crisp, one bite at a time, and the wine is really delicious.

Ingredients: Xiaoyu 1 kg, ginger slices and shallots.

Seasoning: 4 teaspoons of starch, 4 teaspoons of flour, cooking wine 1 teaspoon, salt 1 teaspoon, pepper 1 teaspoon.

Ingredients: 250g of cucumber fragrant fish, proper amount of oil and salt, onion 1 segment, ginger 1 slice, spiced powder 1 teaspoon, cooking wine 1 teaspoon, 2 tablespoons of starch, 2 tablespoons of flour and half a teaspoon of white vinegar.

Exercise:

The small fish bought in the market are all cleaned, and there is no need to remove the internal organs and scales. Put the cleaned small fish into a basin, add cooking wine, pepper, salt and onion to squeeze juice, stir well and marinate 10 minute.

In the process of curing, we mix dry powder. I mixed the dry powder with starch and flour 1: 1, 4 spoonfuls of sediment and 4 spoonfuls of flour. Dry fry small fish, don't always use starch. I'll teach you some skills to fry them crispy.

Drain the water and seasoning of the fish marinated for 10 minute, clip out ginger slices and shallots, then pour in the prepared dry powder and mix well, and stick the dry powder evenly on each fish.

Heat the pan and add cooking oil. When the oil is heated to 50%, pour in the fish and fry it. Stir the small fish in the pot and fry until it is shaped.

Let the oil temperature rise to 70% heat, that is, the oil smokes. Pour the small fish into the oil pan again and fry it for a few times. Turn to medium heat and fry until golden brown.