1. Clean up the wheat earfish one by one (remove gills, internal organs, and scales), and wash them for later use.
2. Pickled. Use 8 grams of salt, 50 peppercorns, 2 aniseed, shredded ginger, dried chili, and cooking wine. Marinate for a few hours (preferably half a day for more flavor).
3.
Wash the marinated fish. It is best to wash out all the small ingredients inside, leaving only the marinated fish.
Then add about 50 grams of cornmeal and mix well. (So that each fish is evenly covered with cornmeal). Add a little chicken essence and a little salt to make the cornmeal easier to taste.
4. Put a little base oil in the pan, wait until the oil is 50 minutes hot, spread the cornmeal-coated wheat ears evenly in the pan, do not measure too much at a time, or the fish may break easily. One catty is cooked in 2-3 times. Then change to medium-low heat and fry slowly. (Use chopsticks to flip gently one by one to prevent the fish from breaking).
5. Fry the fish slowly over medium and small heat until the cornmeal on both sides of the fish turns golden brown and each fish is charred outside and tender inside.
Tips:1. Because the wheat ears are small, but each one must be cleaned up, it takes about an hour to clean up a catty of fish, but it is worth it for the parents, the students have worked hard! This dish is suitable for all ages and has a very good effect on food supplements.
2. Because it is a dry bun, there is little oil, and the fried fish is charred on the outside and tender on the inside. Just eat the whole fish directly, and the thorns are crispy. (But the bones of 5-7 cm fish are not particularly crispy, so you still need to pay attention to the fish bones when eating larger ones!!!)
3. When marinating fish, the salt should be adjusted according to personal taste, and the saltiness should be moderate.