1. Ingredients:? fingerling

2. Viscerate the small fish and wash them.

3. Add onion ginger, salt, pepper and white wine, mix well, and marinate for 10 minutes to taste.

4. Dip a layer of dry starch evenly on both sides of the pickled fish, and let it stand for 5 minutes before use.

5. Hang a layer of water starch paste on the fish soaked with starch.

6. Fry in a pot with 60% hot oil temperature.

7. Fry with strong fire for about 2 minutes until the surface is shaped and colored.

8. Take it out and put it on oil-absorbing paper to absorb oil

9. Then put it on the plate and serve it.