Crispy Whole Fish
by Lin's Food Shop
Favorite
Difficulty
Normal
Time
20m
Serving
2
1. Cut the head and tail of the fish diagonally and place the bones on both ends of the fish plate. Place the fish flesh into 1.5 cm wide slices on the plate. Add salt, chicken essence, sugar, and rice wine for 10 minutes.
2. Open the egg, take the egg white and stir into the egg bubble, add a little starch, mix well and set aside
3. Pour the oil from the pan to 4 to 50% heat. Dip the fish heads, fish tails, and fish fillets one by one with egg batter powder and fry them until slightly yellow. Remove the oil control and set it on a plate.
4. In another pot, pour boiling water, add chicken essence, salt, starch to thicken, add sesame oil, and pour on the fish. Serve
