1. Make three pieces of squirrel mandarin fish, squirrel fish leftovers, and sea bass leftovers.
2. Separate the fish spine, ribs and their home parts.
3. Marinate the fish bones with a little cooking wine, salt, sugar and white pepper for 5 minutes.
4. Put flour and starch into a bowl at a ratio of 2:1, add beer and melt into a thicker paste.
5. The state is shown in the figure
6. Stir the melted paste into the fish bones and grab evenly
7. Put an appropriate amount of oil in the wok, the oil should be 50 to 60% hot, and put the fish bones in portions to prevent them from sticking. Fried yellow fish out
8. After all the bombing is finished, wait for the oil temperature to rise by about 70% and repeat the bombing. Remove and put on kitchen paper to absorb excess grease.
9. Sprinkle some fine chili noodles and cumin powder on it.
10. Crispy on the outside and tender on the inside, very delicious.
