It’s not too much to say delicious.
Wash the sardines and marinate them with two tablespoons of cooking wine, appropriate amount of pepper, salt, and ginger. For a salted fish, bring a glove to the squid, especially the sardines. And Longli fish, these two fish are more awkward! I am marinated in the morning and fried at noon. The fish is delicious and has no fishy smell!
Prepare a larger bowl and add half a spoonful of water, a spoonful of flour, a spoonful of starch, and a few drops of sesame oil to the egg without mixing! The correct state of the egg liquid should be to lift the eggbeater liquid in a straight line!
Put the right amount of oil in the pot, it is best to use a smaller pot to save fuel! Put the marinated sardines into the egg paste, add the oil to the sardines at a temperature of 200 degrees, and do not flip the fish before it turns golden brown! Gently shake the pot in the middle, not to stick the pot!
Both sides are fried until golden brown to remove oil and drink. If you like to be particularly crispy, you should re-explode once. The second time of re-explosion should not exceed 30 seconds. The meat is easy to harden for too long!
Add sesame oil to the egg liquid to better hang the pulp! ! Not only fried fish, but also a variety of foods that require egg liquid to be fried, you can add a few drops of sesame oil, and the color is golden, very beautiful and better.