To fry twice, the first frying oil temperature at 6% heat, put the chopsticks vertical inside, around the small bubbles; the second frying oil temperature at 8% heat, this time smoke, insert the chopsticks into the oil, the chopsticks around the rapid rise of a multitude of small bubbles, with chopsticks stirring will be bared bared sound.

The practice of deep-frying small fish is as follows:

Ingredients: 500 grams of meal sticks, 500 grams of peanut oil, 150 grams of flour, 2 eggs, half a spoonful of salt, 1 gram of five spice powder, 2 slices of ginger, 2 spoons of cooking wine

Step by step:

1, just bought back the meal sticks picking off the water and weeds and other debris, washed a few times to wash, and then the guts and the fish cheeks and so on removed. Fish gills and other removed, fish scales do not need to go, and then rinse clean.

2, drain the water into the basin, pour the wine, sprinkle salt and five-spice powder, and then into the ginger, scratched and marinated for half an hour to make the fish fully flavored.

3. To make the batter, pour the flour into a large bowl, beat in 2 eggs, and then add a good amount of water to make the batter the right consistency.

4: Put some of the fish into the batter, and mix with chopsticks to coat the surface of each fish with the batter.

5: Pour peanut oil into a wok, turn on the heat until it reaches 60%, use chopsticks to hold the small fish, put them into the wok one by one, and turn on the heat to medium.

6: Fry the fish until the surface is golden brown, then pull out and control the oil, and turn on the heat to raise the oil temperature.

7, the fried fish into the pot again, deep-fried until crispy, and then pull out to drain the oil can be.

8, finished picture.