As the saying goes, "the right way, twice the result with half the effort!" As long as you master the correct approach, guarantee that the fried fish and fragrant and crispy no fishy flavor, on the table family members of young and old grabbing to eat, men take it as a good drink, women, children take it as a snack, crispy and delicious, the more you eat the more addictive, the fish are fried to the crisp, chewing and eating, a little bit of waste.

Preparation of ingredients:

Small carp moderate, pepper about 10, a few drops of balsamic vinegar, cooking oil, a little salt, pepper 1 spoon, flour, half a shallot

Method of production:

1, ready to prepare the necessary ingredients;

2, fish clean, remove the scales on the body, and then remove the gills and guts and washed;

3, the fish, the gills and the internal organs of the fish, and wash;

3, the fish, the fish and the gills of the fish and the gills and the internal organs of the fish, and then wash the fish, and then wash. /p>

3, fish treatment after draining water into a large pot, add the right amount of salt, pepper and a few drops of balsamic vinegar and marinate for 10 minutes or so, marinate and then fry the fish to eat more flavorful;

4, fish marinated, to a clean pot pour in the right amount of oil, medium heat and heat. The amount of oil in the pot should not be too little, too little can not be under the pot after the fish immersed in the hot oil temperature of the frying;

5, with a clean plate loaded with prepared flour, will be marinated fish in the flour wrapped in a thin layer of flour, the flour should not be too much, too thick to fry out of the fish is not crispy;

6, to be the temperature of the oil burned to seventy percent of the heat, will be wrapped in flour fish into the pot, slowly fry over a low fire. Before putting the fish into the pot, you can use chopsticks to test the temperature of the oil in the pot, after the chopsticks into the pot around the large bubbles that the oil temperature is just right, if the surrounding small bubbles need to continue to heat to the right temperature;

7, use chopsticks to turn over the fish in the frying pan, so that the fish are both sides of the fish fried to a golden state;

8, waiting for the fish to be fried to a golden state on both sides of the fish, fish out of the put on the strainer to drain excess oil;

9, the pot of oil and then continue to heat until the state of small bubbles;

10, will be fried fish will be put into the pot to fry for the second time, low heat and slowly fry until the fish become crisp state out of the pot;

11, fish out of the fried fish, put on a strainer to drain the oil of the fish on the plate, sprinkled with chopped scallions and pepper;

Tips:

1, fish dipped into the flour before draining the above water;

2, the process of deep-frying should not be large fire, keep a low fire slow frying;

3, the use of double frying is in order to let the texture to achieve the purpose of the outside of the charcoal crisp inside