1. Prepare the ingredients, coat them with fried powder, dried chili, and ice fish fillets out of the refrigerator, and thaw at room temperature.
2. Drain the washed ice fish fillet, add oil, salt, light soy sauce, cooking wine, pepper, ginger powder, and chili powder and mix well.
3. The marinated ice fish fillet is very beautiful in color. Add the fried powder and mix evenly.
4. This is iced fish fillet coated with flour, which is picked up with chopsticks, will not fall off, and evenly stick with the flour paste.
5. Heat the pan and pour the oil until the temperature of the oil reaches about 180 degrees. Use chopsticks to add the powdered fish fillet. After putting it in the pan, use the chopsticks to turn it slightly to prevent it from sticking together. Change to medium fire and continue to explode.
6. When the fish fillet is fried until slightly yellow and the fish fillet is cooked, remove it and change the oil pan to high heat. Pour the fish fillet into the pan again and fry for 10 seconds, commonly known as "re-fried".
Tips:1. Defrosting meat must be thawed at room temperature to keep the meat fresh and no loss of nutrition.
2. Those who don't eat chili can put less chili or no chili. 3. Re-frying is to force out the oil in the frying, which is more crispy and less oily.
