Frying fish is a method of putting a small amount of fish in the bottom of the pot and then frying the fish slowly in the pot. This method is a very popular way to eat. Fish is a high-protein food, rich in amino acids and trace elements, which is beneficial to human body.

1. Wash the fish, remove scales, gills and internal organs, and then cut several knives on both sides of the fish at an interval of about 1cm.

2. Put the fish in a container, sprinkle about 1 g of salt, 0.5g of black pepper and 5g of Huadiao wine on each side, and wipe them evenly with your hands. Marinate for 30 minutes, turning once in the middle.

3. Take it out after pickling, and use kitchen paper towels to dry the water on the surface of the fish, and all around and in the belly cavity.

4. Evenly coat each side with a thin layer of corn starch, about 2g on each side. After being coated with corn starch, let it stand for 1-2 minutes, so that the corn starch will regain its moisture and will not fall off during frying.

5. When the wok burns to smoke, add cooking oil, not too much. You can wet the wok, then add the fish coated with corn starch, cover it, turn to medium heat and fry for about 1 min.

6, open the lid, gently shake the pot, let the fish move a little, then cover the lid, turn to low heat, fry for 3 minutes and then turn over.

7. Cover the lid after turning over, and fry for 3 minutes from medium heat to low heat, and then serve.