1. Wash the tuna, add salt, cooking wine, pepper and chicken essence to the cutting knife and marinate for 1 hour
2. Prepare dry starch and bamboo skewers
3. Put the fish on with a bamboo stick
4. Pat each fish with a thin layer of starch
5. Heat the oil in the pot to 50% or 60%, add the fish and fry until golden brown
6. Finally, remove the fish, drain the oil, and put it on a plate
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