Ingredients: 320g pomfret, cooking wine 1 spoon, appropriate amount of white pepper, 2g of salt, appropriate amount of edible oil and appropriate amount of corn starch.

Method:

1, small pomfret cut off the head and tail, remove the internal organs and the black membrane in the belly. Clean and control humidity. Cut some on the fish, but don't cut it.

2. 10 The total weight of fish is 320g. Add appropriate amount of white pepper and ginger powder, 2g salt, 1 tbsp cooking wine, and marinate15min.

3. Drain salted fish with kitchen paper.

4. pat a thin layer of corn starch on each fish.

5. Pour the right amount of oil into the wok, and put the small pomfret into the wok when it is about 60% hot. When frying fish, keep the oil temperature, and then turn it in the pot when the bubbles in the pot become less.

6. Dry fried fish should be crispy, so fry it again. The oil temperature rises to 70% heat, and it is fried for about 30 seconds, and the surface is golden and crisp.

7, after the pan, put it on the plate, sprinkle some fine Chili powder on the surface or dip it.