1. The perch is slaughtered and cleaned, and the head of the fish is cut off with a knife.
2. Cut the fish body into two pieces, and remove the spine and abdominal spines. Fish heads and bones can be stewed into fish soup with some tofu.
3. Slice the fish into large pieces.
4. Soak large pieces of fish fillets in green onion and ginger water for 10 minutes.
5. Drain the water, sprinkle salt and pepper evenly on the fish fillets, put them in the starch, and coat both sides with starch.
6. Beat the egg liquid and add the fish fillets.
7. Coat the fish fillets with egg wash.
8. Heat the pan, pour a little oil, and fry the fish fillets one by one in the pan. [I used a wok, a non-stick pan is best. 】
9. Fry for about 3 minutes on both sides over low heat until golden brown.
10. Stir-fry a little grass head and squeeze it with salad dressing or tomato sauce.
Tips:When the fish fillets are soaked in green onion and ginger water, if there is lemon, you can cut into two slices and put it in, and the effect of removing fishy is better.
