1. Angled Blade Fillet
2. Cooking wine, green onion, ginger and a small amount of salt marinate for 20 minutes
3. Put the fish fillets in a small pot and sprinkle dry starch directly
4. Then mix well, the surface (pictured) is dry
5. Add more oil to the pan, 60% of the oil temperature, and fry the fish fillets in batches. Shake off the dry starch on the fish fillets before frying.
6. Fry into golden brown and remove (the fish fillets are not particularly thick, so you don’t need to fry twice)
7. When eating, sprinkle your favorite salt and pepper and chili powder.
Tips:The taste can be adjusted at will, and the oil temperature should not be too high.
