Crispy Golden Chili
1.
Beat one egg with a little salt. The new manual egg beater is very easy to use. Make breakfast in the morning and no longer worry about the impact of egg-beating on your family.
2.
It was done very quickly, completely silent.
3.
Take out the frozen fish scales to spread the scales.
4.
Put it in the egg mixture and mix thoroughly, and try to make every scale soaked with egg mixture.
5.
Flour, cornstarch.
6.
Add salt and five-spice powder and mix well.
7.
Use chopsticks to take some fish scales soaked in egg liquid on the mixed flour. Coat the fish scales with flour. Pay attention to spread each scale as far as possible, do not overlap.
8.
Add some fish scales and continue to dip in powder and mix well.
9.
Repeat the above steps until the fish scales are all coated with flour.
10.
Sift the excess flour with a colander.
11.
Both coarse and fine colanders are used.
12.
Filtered fish scales.
13.
Put the oil in the pot and heat it to 50% hot.
14.
Lower the fish scales and turn to low heat.
15.
Use a spoon to scatter the scales quickly and turn to medium heat to fry.
16.
Fry until big bubbles appear, turn to low heat and fry until the fish scales are golden yellow. Turn off the heat and fry with the remaining heat for a while, being careful not to fry.
17.
Use a colander and pour it on the absorbent paper to absorb the excess oil.
18.
Plate.
19.
One more piece.
Tips:
1. It's best to use the scales of large fishes. Small scales are hard to handle.
2. If it is freshly picked scales, absorb the water after washing.
3. When fish scales are dipped in egg liquid and coated with flour, be sure to spread each piece as far as possible and fully dip in egg liquid and coat with flour.
4. Don't put the fish scales into the flour all at once when coating the flour, it will easily form a ball. The next batch will be done after the next point is wrapped. Until all is coated with powder and the scales are not clumped.
5. Use a colander to scatter the fish scales immediately after getting off the frying pan to avoid clumping.
6. Adjust the heat at any time, don't blow up.
