1. Remove the scales and break the belly of the fresh pike, wash and control the water.
2. Use a knife to remove the head and tail, and cut the fish into 3 cm long sections. Add salt, pepper noodles, MSG, and beer to marinate for 15 minutes.
3. Drain the excess water, beat in the eggs and stir well.
4. Sprinkle in dry starch and stir well.
5. Make the starch and egg liquid evenly wrap the fish.
6. Ignite the wok with enough oil and heat it to 60% heat. Add the fish pieces one by one. After the shape is set, gently flip.
7. After the fish is fried until golden brown, remove it with a colander. Change the fire to increase the oil temperature.
8. Add the fish pieces and deep-fry for another minute. Turn off the fire.
9. Control the oil out of the pan and load it on the plate
Tips:You can marinate the fish for a longer time and make it more delicious. You can also add green onion and ginger to drown.
It is also possible to add cooking wine without beer.
The frying must be done in a warm oil pan, and then re-fried.
