1. The head and the internal organs of the small horsefish are cleaned up.
2. Add a small handful of peppercorns and 2 teaspoons of cooking wine
3. Add some salt
4. Dip the pot with both hands and marinate for more than 2 hours.
5. Add 2 tablespoons of flour directly after marinating the horsefish.
6. Stir evenly again and try to get a thin layer of flour on each fish.
7. Put oil in the pan, add 60% of the heat to the flour-dipped mackerel, and fry it over medium-low heat to make it golden and crispy.
8. The finished product, the fish bones are crispy. If you like spicy, you can sprinkle some chili powder.
