Dry crispy, more chewy
The small squid is cleaned and cleaned with salt, cooking wine and onion ginger for half an hour. The green onion is picked and the excess water is removed.
Beat the eggs and flour into a thick, suitable paste, add pepper and allspice,
Heat the oil in the pot to 50% heat, keep the fire, hang the small fish one by one and fry in the pan. When the egg paste is golden, remove the oil.
After the oil temperature rises again to 70% heat, the heavy oil will be drained once.