1. Soak the red cedar fish in clean water and wash it (usually the boss will slaughter the fish to remove the internal organs when buying the fish, but the membrane on the abdominal wall inside is still there. Be careful to rub it off when washing it) and then remove the head with scissors
2. Tilt a few knives on the cleaned Sequoia fish for better taste; then put the seasoning on, and use chopsticks to roll the fish a few times to make them soaked in the seasoning as evenly as possible, and then marinate for more than 2 hours (in the refrigerator in summer) , Room temperature in winter is fine)
3. Put the marinated redwood fish in the flour and roll it, soak the flour on both sides, then gently tap the fish body with your hands to shake off the floating powder
4. Heat the pan with medium and small heat (open the fire for about 2 minutes) and heat it with a little oil (put your hand on the top of the pan about a finger distance to feel the hot temperature), holding the fish tail and gently putting the flour-filled fish Go in and fry, then you can hold the wok and gently shake it back and forth to see that the color of the frying on one side turns yellow and then fry on the other side until the two sides are golden and ready to be out of the pot. Serve with salt and pepper.
