Small crucian carp

Onion ginger

Cooking wine

Eggs (of hens)

flour

pepper

five spice powder

salt

How to fry small fish?

Wash the small crucian carp, marinate it with salt, cooking wine and onion ginger for half an hour, remove the onion ginger and decant the excess water.

Beat the eggs and flour into a thick paste, add pepper and spiced powder. Many kitchen friends always ask how many grams, and how many grams have never been weighed. Just beat the eggs evenly, then add the flour several times and stir them to the state shown in the picture, so it is easy to draw a continuous line.

Please click to enter a picture description.

Heat the oil in the pot to 50% heat, keep the fire medium, hang the small fish one by one and fry them in the pot, fry the water in the fish, and take them out when the egg paste is golden. A chef asked why fish is not crisp. It's very simple. Fish will be very crisp after being fried in water, and it will be very crisp after being fried in fire.

After the oil temperature rises to 70% again, remove the heavy oil from the fire and empty it at one time.