The traditional squirrel mandarin fish is very crispy and has a heavy oily texture when eaten. Using small pieces of fish is not only convenient for frying at home, but also shortens the frying time, keeping the fish soft inside and reducing the greasiness.

When frying fish, the fish meat is put into the pot first, allowing it to preheat and expand, turning it outwards to make it more beautiful. The fish skin will expand and break when put in the oil pan, so fry it for 1 minute until it becomes crispy.