appropriate amount of small carp, about 1 Chinese prickly ash, a few drops of balsamic vinegar, appropriate amount of edible oil, a little salt, 1 spoon of salt and pepper, appropriate amount of flour, and half a chive

Production method:

1. Prepare the required ingredients;

2. After the fish is cleaned, remove the scales from the body first, then remove the gills and internal organs of the fish and wash them;

3. After the fish is cleaned, drain the water, add a proper amount of salt, pepper and a few drops of balsamic vinegar and marinate for about 1 minutes. After marinating, fry the fish to taste more delicious.

4. After the fish is marinated, pour a proper amount of oil into a clean pot and heat it over medium heat. The amount of oil in the pot should not be too little. If it is too little, you can't soak the fish in hot oil temperature and fry it.

5. Put the prepared flour on a clean plate, and wrap the marinated fish in flour with a thin layer of flour. The flour should not be too much, and the fried fish will not be crisp if it is too thick.

6. When the oil temperature reaches 7%, put the fish wrapped in flour into the pot and fry it slowly with low fire. Before the fish is fried in the pot, you can use chopsticks to test the oil temperature in the pot. After the chopsticks are put into the pot, big bubbles appear around it to indicate that the oil temperature is just right. If there are small bubbles around it, you need to continue heating to the right temperature.

7. Turn the fish in the oil pan with chopsticks, so that both sides of the fish are fried until golden;

8. After both sides of the fish are fried to golden brown, take out and drain the excess oil on the filter screen;

9. Continue to heat the oil in the pot until it bubbles;

1. Put the fried fish into the pot and fry it for the second time, and slowly fry it with low fire until the fish becomes crispy.

11. Take out the fried fish, drain the oil from the fish on the filter screen and put it on a plate, sprinkle with chopped green onion and salt and pepper;

Tips:

1. Drain the water on the fish before dipping it in flour;

2. It is not advisable to have a big fire in the process of frying, and keep the medium and small fire to fry slowly;

3. Re-frying is used to make the taste crispy outside;