The small yellow croaker is cleaned, salted, cooked with wine, marinated with shredded ginger for 5 minutes, wrapped with dry flour, and left for a few minutes to allow the water on the surface of the fish and the flour to blend together, so that it can be ready to start making. The key step of frying fish is to control the oil temperature, and the oil temperature is 60-70% to start frying. Novices judge the oil temperature, put their hands on the oil surface to feel the heat, and then the next small fish will try it, and it will be ready to fry when it floats, with high temperature setting and low oil temperature.