1. Remove the internal organs of the fish, wash and control water. Put some of all the above seasonings to make a paste. Put the small fish inside and mix well, let each fish stick to the batter, and submerge for 20 minutes.
2. Heat the oil, use chopsticks to try bubbling, the oil temperature is just right.
3. It can be out of the pan after frying the brown.
Tips:The meat is tender and crispy, not bad.
