1. Frozen caplina, put the package in the water to thaw.
2. Clean the surface.
3. Remove the gills from the neck and pull out the internal organs and intestines.
4. Add cooking wine, ginger slices, green onion, salt, mix well and marinate for about ten minutes.
5. Sprinkle in starch and wrap the fish evenly.
6. Boil the oil to 50% to 60% hot, add the capelin fish separately, use chopsticks to turn over and fry.
7. After being fished out, it is re-fried in 80 to 90% hot oil and then fished out.
8. Sprinkle with thick sea pepper noodles.
Tips:The starch should be made of fine powder, and the fish should be covered; the time for deep-fried fish is not too long.
