1. Main ingredients: saury, table salt, peppercorns, rice wine
2. Remove the guts of the fish head and put it in a container, add salt and peppercorns
3. Add 2 teaspoons of cooking wine
4. Grab well and pickle for more than 2 hours
5. The marinated knife fish is dried to control the moisture, and a layer of dry flour is evenly glued, and the excess flour is shaken off
6. Put the saury dipped in flour and fry it at 60% to 70% hot oil.
7. Fry until golden and crispy, remove the oil control
8. Sprinkle some salt and pepper pepper powder or chili powder according to your own taste.
Tips:This dry frying method is suitable for all kinds of small or thin fish, such as small yellow croaker, octopus, small slices and so on.
