1.
Wash the intestines of the fish in dry water, add a little salt, a little chicken essence, green onions, ginger slices, cooking wine, and black pepper powder for 10 minutes.
2.
Take out the green onion and ginger, put the fish in a paste made with starch and an egg and catch it well.
3.
Put oil in the pot, medium heat, deep-fry the fish to golden brown when it is 50% hot, remove it from the serving plate.
