This kind of fish with skin is frozen and relatively large, so I cut it into pieces and fried it, and it tastes good. Fish with skin is a kind of fish with rich nutrition, and the content of protein is particularly high. Every 100g fish contains protein 1.92g, and other nutrients include trace amounts of fat, calcium, phosphorus and iron. Scalded fish can be used as medicine to treat gastropathy, mastitis and gastrointestinal bleeding. Its skin can be made into gelatin.

-Prepare ingredients-

Appropriate amount of peeled fish

A little flour

Proper amount of salt

A little chicken essence

A little cooking wine

Adequate cooking oil

-Steps-

1. Remove the skin and internal organs from the peeled fish, wash it, add a little salt, a little chicken essence and a little cooking wine for about half an hour, then try to control the moisture and pat dry the flour for later use.

2. After the pot is hot, pour enough cooking oil, add one or two petals of aniseed and a little pepper. When the oil temperature is 70% to 80% hot, put the peeled fish pieces into the pot, fry them slowly until they are slightly yellow on both sides, and then take out the oil control. Then burn hot oil on high fire, put the fish pieces in the pot again and fry them until they are golden on both sides, and then take out the oil control.

3. Set the table and serve food, which looks attractive.

-Hint-

Try not to cut this crispy fried fish too thick. Better wrap it in batter. I'll save trouble and pat the flour dry directly.