1. Vietnamese pangasius
2. Cut into small pieces and add cooking wine, soak in lemon juice for 5 minutes
3. Squeeze dry after being submerged
4. Bread crumbs, cornstarch, two eggs
5. 1. Dip the fish pieces evenly with starch, 2. Dip the egg mixture, and 3, Dip the bread crumbs, and dip them all at once.
6. Pour soy oil over fire
7. Turn the oil temperature to a low fire at 70 degrees and place a piece to observe it. It can stabilize the shape. The light color indicates that the oil temperature is just right. Enlarge the fire and put the fish in turn. After setting the shape, turn to a low fire to prevent the color from darkening and the fish is not cooked.
8. Fry them and place them on absorbent paper.
9. Outside Jiao Lin Nian,
Tips:Because it is eaten with ketchup sauce, try to keep the original flavor of the fish, add cooking wine to submerge it, and lemon can deepen the umami flavor of the fish.
