First, clean the small fish.

Second, remove the fish head (fish heads are all bones, and after frying, they taste tasteless)

Third, cut off the fins (fins are easy to burn when fried) and dry them for later use.

Fourth, pickling. When the fish is dried to 80%, add appropriate amount of salt, a little monosodium glutamate and a little Wang Shouyi thirteen spices, and marinate for 10 minute.

Five, hanging paste. After the fish is marinated, take a little flour or starch to make a paste (it is better to dry it), add a little seasoning (such as salt, monosodium glutamate, pepper, Chili noodles, etc.) to the paste, and then pour the paste into the marinated fish, so that each fish can hang the paste, which can make the fried fish look more crisp. At this point, the preliminary preparations are completed.

Sixth, fry fish. Put a proper amount of oil in the pot. To prevent fish from touching the pot, put a little more oil. When the oil is heated to 70%, add the small fish with paste and fry it over high fire. Stir with chopsticks while frying to ensure uniform heating. In addition, when turning, the action should be small and the force should be light, otherwise the fish will be broken.

7. When the surface of the fish is slightly browned, it can be cooked, and the crispy and delicious fried crispy fish is made.