To make crispy fish, we should first pay attention to the choice of fish. It is appropriate to choose grass carp. The weight of grass carp should not be too big or too small, and it is best to catch about 4 kg to 5 kg. In order to ensure that the fish will not smell fishy during frying, it must be cleaned. After killing the fish, pay attention to the size of the fish when cutting the fish pieces. It is best to keep the fish about one centimeter, neither too big nor too small. When frying fish, the oil temperature is at least about 200 degrees, then pour the cut fish into the oil pan, and then fish it out after pouring. Separate the fish piece by piece, then pour them into the oil pan and fry them for about two minutes. Stir them up and down to see if there are any scars. If there are scars on the fish, it means that the fish is almost cooked. Just soak it in the soup after frying.

Crispy fish is rich in trace elements such as protein, fat, vitamins, nucleic acids, potassium, sodium, magnesium, zinc, selenium, iodine, etc. It has anti-aging and anti-cancer effects with various nourishing seasonings in soup.

Crispy fish can be used not only as a delicious appetizer, but also as a casual snack. Crispy fish is famous for its bright yellow color, fresh color, tender bones and tender meat, and delicious and refreshing taste. It can be made into salty, sweet, fresh and spicy flavors, which can make people who like all kinds of flavors full of praise. This is the cornerstone of crispy fish taste, which is the flavor of crispy fish that amazed countless consumers. Crispy fish not only inherits China's 5,000-year-old traditional food culture, but also caters to modern people's thirst for health and original flavor. At the same time, it also allows the rich, tired and polluted people to appreciate the cultural heritage of their ancestors again, releasing people's emotions under the pressure of modern social survival and environmental pressure. This is a rare health dish.