1. Use headless yellow croaker as the ingredients, cut off the fins and clean them for later use
2. Cut the green onion, ginger and garlic! Pepper, a little sesame pepper
3. Add Orleans seasoning to the cooking wine, and stir well with salt
4. Put all the prepared accessories in
5. Put it in the refrigerator for 24 hours to taste
6. Flour starch crispy fried powder 1:1:1 ratio and mix thoroughly
7. Beat the egg whites into the bowl
8. Put in a good proportion of starch, pepper and salt and stir well
9. Stir well and set aside! Make sure that each fish is covered with fish paste
10. Make oil in a pot, add small yellow croaker to the oil at 70% heat
11. Deep-fry the fish to golden brown and bring it out of the pan. Continue to deep-fry on high heat for 3 seconds.
Tips:For this dish, first pay attention to the choice of headless fish, which is the best small fish. It is easy to clean and tastes fried. The marinating process is very important. Generally no less than 6 hours, the fish has a good taste. The oil temperature should not be too low. 70% of the heat is advisable, do not put several fish at the same time, so as not to cause adhesion! The purpose of the final re-fry is to absorb the fat attached to the fish! It will taste more crispy and delicious!
