1. Marinate the Spanish mackerel skin with some salt and cooking wine for 20 minutes.
2. Add an egg, appropriate amount of flour, starch and water to the bowl to make a batter
3. Then cut the marinated fish skin into small pieces
4. Put the Spanish mackerel skin into the hanging batter
5. Put an appropriate amount of corn oil in the pot, and fry the Spanish mackerel skin after the oil is hot
6. After the final frying is finished, take it out, then fry again, the surface will be golden and ready to go out of the pot.
7. The crispy and fragrant pan-fried Spanish mackerel skin is ready! Isn’t it tempting to see Hue Ze? !
