1. First tear the moss away to remove the impurities inside
2. Wash yellow croaker and drain water
3. Prepare garlic slices, shallots and ginger
4. First use a knife to remove the fish bones along the fish head
5. Remove the skin of the fish and cut into strips
6. Roll the sweet potato flour into powder with a rolling pin
7. Add cooking wine, salt, ginger, garlic slices and sweet potato powder to the fish, marinate for a while
8. Use salt, sweet potato flour and torn moss in a bowl while stirring and add water to make moss paste
9. Paste the marinated fish
10. Warm the oil in a pan, use a little more oil
11. Load the fish sticks one by one
12. Fry until golden color and pick up
13. Put in kitchen paper to absorb oil
Tips:1. Although this method is a bit more troublesome, it tastes great after frying because there is no fish bone;
2. The deboned fish must be marinated to remove its fishy meat;
3. The oil temperature for frying does not need to be too high to maintain the green color of the moss
