Small croaker 1 1 treaty 400g, salt 2g, oyster sauce 1 spoon, a little pepper, scallion 1 section, and shredded ginger.

2. Practice:

(1) Remove the internal organs of the small yellow croaker with scissors, remove them together with the gills and throw them away, then rinse and drain.

(2) Add 1 spoon of salt first, and apply it evenly on the surface of the fish, so that all parts of the fish can be massaged evenly by hand to facilitate the taste of salt.

(3) Shredding onion and ginger, adding shredded onion and ginger, oyster sauce and pepper to marinate the drained small yellow croaker for 2-6 hours, and it is best to marinate it for one night for better taste. (Pickling to taste is the most important thing in dry-frying small yellow croaker, please choose the pickling time according to your salty degree.) The addition of shredded ginger and pepper is to remove the fishy smell, and oyster sauce is to further enhance the umami taste.

(4) After salting and savoring, use kitchen paper to absorb the water on the surface of the fish. Be sure to absorb it, or the oil will spill out when it meets too much water.

(5) Pour enough vegetable oil into the pot, heat it to 80% (the oil temperature must be high at this time), and then put the small yellow croaker in turn (don't turn it after putting it in), until the exposed part at the bottom is discolored and shaped, and then turn it over, and both sides are golden red.

(6) Take out the drained oil, it is crisp whether it is hot or cold, even the bones are crisp and delicious.