After the small yellow croaker is cleaned, put in salt, thirteen spices, sugar, cooking wine, soy sauce, green onion and ginger, and refrigerate to marinate for 1-2 hours to taste. When time is limited, marinate for at least 15 minutes.

2. Heat a wide range of oil in a wok over medium heat. While waiting for the oil to heat up, dredge each small yellowtail in flour evenly on both sides.

3. When the oil is 80% hot, add the fish one by one, turning gently with chopsticks to avoid sticking and uneven coloring.

4: Fry until lightly browned, then remove with a slotted spoon.

5: Wait for the oil temperature to rise again to 80%, then add the yellow croaker and deep-fry. Fry until golden and crispy fish out of the oil can be.