Small fish, starch, cooking wine, ginger, green onion, vegetable oil, salt.

Cooking steps

I have forgotten the specific name of this small fish I bought today, but although the fish is small, there are many scales inside, so after I buy it, I must first soak it in clear water to soak out the fishy water and scales inside and rinse it clean.

(2) Next, I began to treat the internal organs, remove all the impurities in the fish, and remove the fish head, because some parts here are very dirty. The reason why I recommend eating at home is because I can treat them very cleanly, while the restaurants outside basically fry them directly with the fish head, so I can't guarantee cleanliness and hygiene. After the fish is treated, I will rinse it clean and control the moisture.

③ Put the fish in a basin, then pour in cooking wine, then cut some ginger slices and onion segments, add a spoonful of salt to catch and mix evenly, let it marinate for 30 minutes, let the fish remove the fishy smell and taste, and pay attention to the amount of cooking wine, so as to effectively remove the fishy smell of small fish.

(4) After ten minutes, the fish is almost marinated. At this time, all the seasonings inside are picked out and thrown away, leaving only some water on the surface of the fish. Then, two spoonfuls of starch are poured into it and mixed evenly, so that the surface of each small fish is contaminated with a thin layer of starch.

⑤ At this time, you can boil the oil, pour a little more vegetable oil, and put the small fish in when the oil temperature is 30% hot. You can use chopsticks to test it. If you can make small bubbles, it means that the oil temperature is more suitable. After adding the fish, you should keep a small fire and slowly fry it. After frying, turn it over and continue frying.

⑥ Drain all the water in the fish all the time. At this time, the surface of the fish looks golden, so you can take it out and control the oil. Then put it in a plate to cool it down, and it will become more crispy, which is especially delicious. Bite it until it falls off. Try it if you like!

When frying this small yellow croaker, don't put flour to paste it, because flour is easy to hang. The batter is very thick, so just hang it with starch here. The amount of starch must not be too much, otherwise it will affect the final taste after it is too thick, and it will not be crispy enough. Just put a thin layer of starch.