1, crucian carp should be small and easy to taste, cut open to scale and drain.

2. Mix minced onion, ginger and pepper, put them in the belly of the fish, rub salt on the surface of the fish by hand, and marinate for about 2 hours.

3. The surface of pickled fish is covered with corn flour, ready to be fried.

4, a little oil in the pot, cover the bottom of the pot, when the oil temperature is 60% hot, fry in the pot, one side is golden and then fry opposite, and when both sides are golden, the pot is out.