1. This salmon is very large, the bone is cut off, lemon is cut, and black pepper is ground.
2. Rinse the fish bones and cut them into sections, and squeeze half a lemon juice in a small basin.
3. A teaspoon of salt
4. Appropriate amount of black pepper, you can leave it if you don’t like it.
5. It’s hot now, so put it in the refrigerator to marinate for half an hour
6. Start the wok to burn oil, the amount of oil used is about 400 grams. Put a spoonful of cornstarch and mix well before the fish bones are put in the pot.
7. When the fish bones are in the pan, use a low fire to fry, and pay attention to shaking the pan to prevent it from sticking.
8. Keep the fire low and fry until golden on both sides and fish out.
9. Heat the oil pan again until it slightly smokes, and fry the fish bones until the fish bones are crispy. Remove and sprinkle some cumin powder and chili powder while it's hot and serve on a plate.
Tips:Don't go away during the re-exploitation, it will burn easily.
If the salt is not enough, you can sprinkle with salt and pepper, as long as you like it.
