1. Remove the scales, internal organs, and gills of the larvae, wash and control water for later use.
2. Put the water-controlled young fish in the basin, mince the appropriate amount of ginger and garlic, a teaspoon of cooking wine, and appropriate amount of salt into the basin, and marinate for ten minutes. I prefer garlic flavor, so I also put a small amount of minced garlic in the belly of the fish.
3. First pour the marinated fish into a layer of dried starch, and then adjust the water starch according to the ratio of starch to water 1:1.
4. Put vegetable oil in the pot and put more of this. When it's 70% to 80% hot, put the baby fish in water starch and mash again, and then deep-fry. Fry on medium heat for 2-3 minutes and then pick up to control the oil.
5. Because my wife was pregnant, I fry it again after it was done, so that it will be cooked thoroughly and very crispy.
Tips:The oil should be more. After the oil is hot, the fire power can be reduced appropriately to facilitate the control of the fire. Even Xiaobai can make zero mistakes.
