Specific steps:

1, carp cut into pieces of about 5 cm, fish head cut in half.

2. Mix some soy sauce (preferably thin mushroom soy sauce), cooking wine, spiced powder, onion slices and ginger slices.

3. Mix the fish pieces into the seasoning and marinate for 3 minutes. At the same time, take the oil pan and put some dry starch on a small plate for later use.

4. When the oil pan is 60% hot, take out the fish pieces and wrap them with dry starch, shake off the floating surface, fry them in the oil pan for about three minutes, and put them on the plate. You can sprinkle some coriander leaves if you want to look good.

5, eat, use chopsticks politely, use your hands when you are in a hurry, hehe.

The characteristics of this dish: tender outside and fresh inside, especially the fish head, the more you eat, the more delicious it is.

It's easier to fry directly. Put away the fish and don't go at will. Fish heads feel better when they are crispy. Scales and internal organs must be cleaned.

Clean the fish, dry it, and marinate it with pepper, pepper powder, salt, wine (5 ml), onion ginger and soy sauce 1 hour or so. At this time, prepare an egg, add a proper amount of flour (I am used to measuring it with an open eggshell, that is, the flour of a whole egg and an eggshell), water (also using eggshells, almost three eggshells), beer (the most important and indispensable thing is that one spoonful is enough), half a spoonful of vinegar and a proper amount of chopped onion and ginger to make a slurry for later use.

When frying, put enough oil in the pan. When the oil is slightly boiling, turn to a small fire. Dip the marinated fish in the egg powder paste one by one, and fry them in a pot. Don't worry. Take it out after treatment and discoloration. When the oil boils again, pour the fried fish back into the oil pan and fry until golden brown. Take it out immediately and put it on kitchen paper or clean napkin to absorb the remaining grease.

Marinate the fish with salt for a while, instead of using soy sauce. Drain the water before frying the fish. The oil should be burned very hot. When the fish entered the oil pan, there was a huge oil explosion. Fish skin can be fried immediately in a short time, so it won't stick to the bottom. 3. After the fish enters the pan, slide the frying pan so that the fish does not stay in one place, and slide for a while until the skin of the fish is firm. Fry for a long time, don't turn over. When cooked, turn it over and fry the other side, only once. Sometimes it sticks accidentally, don't touch it, let it fry until it is old, and the fish and pot will separate (there is no guarantee that there will be meat floss)