material
Carassius auratus 3-4 5-6, salt, monosodium glutamate, thirteen spices, onion, ginger and garlic.
working methods
1. Cut the crucian carp open and wash it, and then split it in half in the middle.
2. Put the salt, monosodium glutamate, thirteen spices, onion, ginger and garlic into a container for pickling 1 hour.
3. Pour vegetable oil into the pot and heat it until it smokes.
4. Fry the cooked fish piece by piece in the pot. Note: put 2-3 pieces of oil in a small pot at a time, and turn to low heat for slow frying.
5. After frying to golden brown, it tastes delicious without any auxiliary materials.