Practices and steps:
1, appropriate amount of onion and ginger slices; Cooking wine10g; 5 grams of salt; Grab 2 grams of pepper and marinate for 20 minutes.
2, corn starch: 80 grams, with 1 tablespoon cold water first, stir well.
3. Re-use boiling water to make a thick paste. Try to add the amount of boiling water several times. You can try to hang the paste with a small fish.
4. When the oil temperature is 150 degrees, put the small fish in and fish it out.
5, fry again, the small fish is more brittle. Because of the use of hot paste, the remaining oil of fried fish does not turn black.
6, put oil in the pot, first fry the chives, ginger and garlic slices; Add small yellow croaker and cook10g cooking wine; 10g soy sauce; 5 grams of salt; 5 grams of sugar; Stir-fry 5 grams of chicken essence and take it out of the pot.
Two unique ways to keep the remaining oil of fried fish from turning black;
1. High oil temperature: If the oil temperature is higher than 150℃, the starch paste can be quickly wrapped, and it is not easy to fall off. Without dregs, the oil is not easy to turn black.
2. Use hot paste: the starch is boiled with a tablespoon of cold water first, and then washed with boiling hot water, so that the hot paste will not make the oil black.