1, put green onion, ginger, salt, pepper and cooking wine in the fish cubes and marinate for 15 minutes by scratching well.

2, in the basin add a spoonful of flour, corn starch, a spoonful of corn starch, an egg, water, mix well, and let stand for 5 minutes.

3, take out the auxiliary ingredients in the fish pieces, pour into the batter, stir well, start the pan hot oil.

4: When the oil is 50 percent hot, drop in the fish pieces and touch them gently with chopsticks to avoid fusing.

5, three to five minutes after the fish pieces fried, the skin was golden brown, the fish pieces out and let cool.

6, once again hot oil, the fish pieces will be re-fried for 30 seconds to increase the crispiness of the texture, fish out of the plate can be served.