Shortbread Mentai
1.
Fresh Mentai, cut off the fish head with scissors, remove the internal organs, wash and cut into sections, put a spoonful of salt and cooking wine to marinate for a while
2.
Pour 2 scoops of starch into the egg (you can't add water, so the fried fish will not be crispy))
3.
Pour the marinated fish into the egg batter and coat it with the egg batter.
4.
Mix one spoonful of chili powder, one spoonful of pepper powder, one spoonful of cumin powder
5.
Heat the wok, pour in the cooking oil, and when the oil is 60% to 70% hot, fry the egg-battered salted fish in the pan
6.
Fry until golden brown and take it out (don’t rush to turn it over, turn it over and fry again
7.
Sprinkle a little mixed chili powder on it
Tips:
1. Before frying, be sure to heat the pan first and then heat the oil, so that it will not stick to the pan
2. When frying fish, the temperature of the oil should be higher before the fish.
3. After the fish enters the frying pan, a layer of meringue will immediately appear, so don't turn it right after you go down. After frying for a while, gently shake the pan and the fish will slide by itself.
