1. Wash the green onion and ginger, chop finely, and put the big head fish on the plate.
2. Cut the viscera of the big head fish with scissors to remove the visceral impurities.
3. Rinse the big head fish with tap water repeatedly.
4. Rinse the big head fish and put them in the basin.
5. Put in the five-spice powder first.
6. According to personal taste, add appropriate amount of salt to taste.
7. Add chicken essence to increase the taste.
8. Then pour the cooking wine to remove the fishy smell.
9. Finally, add the green onion and ginger, mix all the ingredients, stir well and marinate for half an hour.
10. Wrap the marinated bighead fish with a thin layer of flour.
11. Heat the pot and pour peanut oil into it to heat up, add the big head fish wrapped in flour. After the high heat is set, turn to medium heat and slowly fry until it reaches.
12. Both sides are golden yellow and can be fished out with a strainer.
13. Put the fried big head fish in an oil pan to drain the oil.
14. Hee hee, I also fried sliced fish that my husband loves.
Tips:Frying fish may seem simple, but in fact, there are some tricks. First, set the shape on a large fire and then turn to medium and low fire to deep fry slowly. In this way, the bones of the fried fish are crispy...
