Chinese New Year friends sent a big grass, less than 8, 9 pounds, too big to be divided into 3 paragraphs, the middle section of the meat made more fish balls, light cut fish skin, fish belly has nearly a pound Ok, I admit, there is meat, because it’s really bad to peel it... Now that’s it, it’s not enough to eat it! come on! Fried! fish! skin!
The fish skin is washed away from the scales. The fish skin is cut into large pieces. I cut it bigger than the eggs. I marinate the salt and cooking wine for 15 minutes. Add the marinated fish skin to the egg white and starch. If it is too dry, add a small amount of water and grab it evenly (pictured).
Pour oil into the pot (the amount of oil is set by yourself, don't be too little), heat it over medium heat, put the fish skin of the hanging paste with chopsticks into the pot when the oil is warm, fry the other side and fry the golden side fish out. Don't let the oil temperature rise too high, otherwise the skin will turn black.