2. First, wash the fish, preferably with warm water twice.
3. Take out one of them, put it on the chopping board, take out the knife and get ready.
4. Cut from the bottom of the fish head and cut vertically, with a width of about 3 inches.
5. Divide it into several sections, then put the block down and cut it horizontally from the middle. This is the smallest unit.
6. Cut all of them, put them in a basin, sprinkle with proper amount of salt and monosodium glutamate, and marinate for a while, so as to let them penetrate the salt into the meat as much as possible.
7. Open two eggs, put them in another pot, put some flour, add some water and stir them into a white paste.
8. When the oil is hot, put the fish pieces into a flour bowl and wrap them with flour as much as possible.
9. When the oil is boiled, you can put it in piece by piece, depending on the amount of oil. It exploded.
10, try not to keep turning with chopsticks, the fish pieces are easy to break, let it continue to fry, and when it hardens, you can turn it gently and continue.
1 1, the color turns yellow and can be fished out. Very good. You can try.