Main Ingredients

Yellow croaker (500g)

Accessories

Starch (2 tablespoons)

Glutinous rice flour (4 tablespoons)

Yeast powder (2g)

Five-spice powder (2g)

Water (moderately)

Kitchen Utensils

Frying Pan

Categories

< p>Common Dishes Hot Dishes Five Spices Deep Fried Ten Minutes Easy Difficulty

Descale and rinse the yellow croaker.

Cut flower knife on the fish body.

Add green onion, ginger, peppercorns, salt and cooking wine and marinate for 30 minutes.

Prepare starch, glutinous rice flour, yeast and five-spice powder in proportion.

Add appropriate amount of water and make a frying batter. Molasses until 20 minutes.

Rinse the marinated fish and coat evenly with the batter.

Fill a wok with oil and heat until a few drops of the batter float to the surface with chopsticks.

Drain the excess batter from the coated fish.

Place in frying pan without stirring.

Shake the frying pan gently to float the fish and fry over low heat until the skin is lightly browned.

Remove the fish and allow the oil to reheat.

Refry the fish again until golden brown, then remove and drain.

Tips:

The consistency of the frying batter is as thick as you can pick it up with chopsticks and be able to wrap it around the top of the chopsticks. The batter is molasses to yeast fermentation, so that the crunchy skin is fluffy and crispy.