Marinate the fish bones with proper amount of salt, pepper and cooking wine for half an hour to an hour (if you want the fish to be tender, you can also add some starch).

Take out the egg whites and break them for later use.

Bread slices are made into bread crumbs for later use (you can go to the supermarket to buy ready-made bread crumbs if you have difficulty)

Heat oil in the pan, first dip the fish bones in the egg liquid, then wrap them in bread crumbs and fry them in the pan. If you are afraid of being in a hurry, you can dip a few fish bones and wrap them in bread crumbs before firing. )

Don't turn the fish pieces that have just been put in, fry them for a while and then turn them over until they are golden on both sides, and then take them out. If you are afraid of being too oily, you can spread oil-absorbing paper on the plate.