1. Take out the fish bones and chop the pieces, rinse, add salt, pepper, and cooking wine to grasp the strength, add water and starch to grasp evenly.
2. Oily, burn to 50% to 60% heat, and lower the fish bones;
3. Fry for about two or three minutes to fish out;
4. Boil the oil to 80 to 90% hot, pour in the fish bones and re-fry;
5. Fry it and remove it.
6. Save the bottom oil, add bean paste, soaked ginger, soaked sea pepper, pepper, garlic, sugar, and stir-fry for a good flavor;
7. Stir fry with fish bones;
8. Add clean water, submerge the fish bones, and add pepper;
9. Bring to a boil on high heat, cover and cook for five or six minutes on medium heat;
10. Take off the lid and boil on high heat;
11. Burn until spitting oil and adjust to medium heat;
12. Add green onion and celery tips and stir fry;
13. Sprinkle chicken essence, drizzle vinegar, and stir evenly.
Tips:After the second re-fried, the fish bones are tender and fragrant after being burnt.
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