1. The yellow croaker is cleaned, with a deep knife on both sides
2. Spread salt and pepper evenly on both sides and let stand for a while
3. Add the cooking wine, green onion, ginger, and pepper, and marinate for 20 to 30 minutes
4. Use eggs, flour, starch and a deep-fried paste, add a little salt to enhance the flavor; use beer or water to adjust the appropriate concentration, not too thick or too thin, just can hang on the fish. Beer will be very crispy, water can be used; you can also add a little baking powder, you can also get the crispy effect
5. Remove the green onion, ginger and pepper from the pickled fish, pour the fried paste on the fish, spread evenly on both sides
6. Dry the excess batter before putting it in the pot
7. Heat a pan, add the vegetable oil to the pan, continue to heat until the oil is 50 or 60% hot, add the marinated fish, and slowly fry on medium and low heat until golden on both sides
8. In the middle, use a spoon to scoop the hot oil and pour it on the fish, especially in the gap of the knife
