1. The small crucian carp is descaled, viscera and gills, cleaned, and then marinated for half an hour with other ingredients except flour.
2. Put the crucian carp in the flour and roll it to dip a layer, and shake off the excess flour
3. Pour oil into the pot, turn on the high heat to 50% hot, turn to low heat, add the small crucian carp and fry slowly, after a while, open the high heat to fry the crucian carp until the surface is golden.
4. Remove the drain oil and put it on the plate
5. Finished picture
Tips:When frying, always use a low fire to fry until the inside is cooked through, and then turn on a high fire to fry the surface.
