1. Pull out the gills and intestines of the snapper together. It is not necessary to pull it out, but I think it is better to pull it out; marinate it with salt, cooking wine and pepper for 10 minutes.
2. Put an appropriate amount of flour in the bowl, beat an egg and add an appropriate amount of water to make a batter.
3. Put the capelin fish in the batter to coat the paste
4. Put an appropriate amount of oil in the wok and heat it to 80% heat, and add the spring fish coated in the batter.
5. Put an appropriate amount of oil in the wok and heat it to 80% heat, and add the spring fish coated in the batter. Just fry the fish crispy.
6. Well, the crispy spring fish is out of the pot.
