1, materials: 2 pieces of quick-frozen boneless arowana, 5g of soy sauce, 2g of salt, 5g of white pepper, 5g of cooking wine, 2g of eggs, 2g of medium gluten flour, 0g of dry starch, 0g of 1 0g.

2. Method: Frozen fish does not need to be thawed in advance, but should be thawed directly in cold water. If it takes a long time to thaw, it needs to be thawed in trickle water until the fish becomes soft. After washing, it should be cut into pieces for later use. Add a little soy sauce, salt, pepper and cooking wine to fish and marinate for about 10 minute. Beat the eggs into egg liquid. Mix the flour evenly.

3. Dip the fish pieces in egg liquid first, and then in flour for later use. Boil the oil pan to 80% heat, add the fish pieces and fry until golden brown, and put them on the oil-absorbing kitchen paper to absorb the excess oil. The fish fried in this way has crispy skin and salty fish.