Wash the squid and go to the scales to the internal organs, clean it, slant the flowers on both sides, add salt, two tablespoons of cooking wine, appropriate amount of white pepper, onion, ginger and mix well, marinate for half an hour.
Heat the wok, put a little more cooking oil, burn to 60% heat, fill the marinated fish with both sides of the dried cornstarch, shake off the excess, put the pan in the pan and fry until the yellow is removed, all fried;
Open the fire again until the oil temperature is 80% hot, put the earliest fried fish that has been cooled, and fry the goldens and fry them. All fried
The fish that are fried in this way are golden and crispy, full of mouthfuls, and can not be stopped. This method can also be fried like other fish, small yellow croaker, small squid, grass carp... so delicious.