Ingredients: 6 dragon head fish, 5 spoons of starch, 3 spoons of low gluten flour, 1 spoon of soy sauce, a little garlic, 5 grams of salt. Dragon head fish processed clean cut into three sections, marinated in advance to taste, add soy sauce 10ml, add a spoonful of garlic, pepper, salt. For dry flour, use cornstarch and low gluten flour, for wet flour, use 200g cornstarch plus 150g ice water. Coat the fish in the dry flour first, then coat the fish in the wet flour before frying in the pan.

Ingredients: 6 dragonheads, 5 tablespoons of cornstarch, 3 tablespoons of low-gluten flour, 1 tablespoon of soy sauce, a little minced garlic, 5 grams of salt.

1, the dragon head fish processing clean cut into three sections.

2, marinate in advance to taste, add soy sauce 10ml, add a spoonful of garlic paste, add pepper, add a little salt.

3, prepare two kinds of wrapping powder, one is dry powder, one is wet powder, dry powder with starch and low gluten flour, wet powder with 200 grams of starch plus 150 grams of ice water.

4, wet powder do not keep stirring, otherwise the formation of gluten, it is not easy to blow out the water vapor, resulting in batter easy to become soft. Another starch and low gluten flour ratio is best for 1:2 This is more crispy, the crust is not easy to harden.

5, first fish coated with dry flour, then fish coated with wet flour, and then fry in the pot.

6, the temperature is best at about 180 degrees, if it is low, the batter bubbles are difficult to get out, not crispy enough, if the temperature is high, the batter is easy to turn yellow and black on the paste.

7, the frying time is about a minute and a half to two minutes, if you like to eat those crumbs, you can also wet powder, use chopsticks or a small spoon to drop some in the frying pan, frying well after the leakage spoon out.

8, after frying, flat on a plate, sprinkled with pretzel powder.