1. I only used 5 of the small crucian carp I bought this time, and save the stew for the others.
2. Kill the fish, clean the internal organs of the fish, marinate the fish in salt and cooking wine for 1 hour to let the fish taste, and the scales must not be removed. When they are removed, they will stick to the pan, and the fried scales are also delicious
3. Put more oil in the pot and heat it to 60% heat, that is, stretch your hands on top of your hands and just feel hot. The fish should be dried with a little water, and be careful when frying, so that the oil should not be too low on your body
4. Fried yellow on one side and fried the other side
5. Then fried it several times to make the fish deep-fried
6. Put it on the plate after it's fried
7. Just add a little chili oil and you can eat it, or as a snack
Tips:Do not remove the fish scales, they will stick to the pan when they are fried, and the fried fish scales are delicious.
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