Ingredients: 500g of fry, 0/0g of flour/kloc-,2 eggs, 3ml of oil consumption and 3g of spiced powder.

1. Remove the scales and internal organs of small fish one by one, clean them and drain the water.

2. Cut the onion into sections, shred the ginger and stir fry in the oil pan.

3. Sprinkle a layer of fine salt on the small fish, burn the hot oil in the wok on high fire, and fry it in the wok, so it is not easy to stick to the wok.

4, while frying slightly yellow, then turn it over and fry one by one.

5. When both sides of the small fish are slightly yellow, stir-fry the seasoning in 2 with the oil at the bottom of the pot.

6. After the seasoning is fragrant, add water to make the water overflow the small fish, then add a mass of lard and boil it.

7. After boiling, add appropriate amount of soy sauce, sugar, vinegar and chicken essence, and continue to burn.

8. After cooking 15-20 minutes, the meat quality of the small fish is basically soft and tender, and the soup is very rich, so it can be cooked.