The yellow croaker is cleaned, scraped off the scales, and the fish belly is pulled away from the drain, and the heart, liver, spleen, lung, kidney and the membrane are removed.
Pulling the knife on both sides of the fish body, the method of pulling the knife is: the knife is cut vertically and then pieced again, do not pull the bottom, cut the fish
Spray a small spoonful of white wine and sprinkle salt on both sides of the fish. Salt should be evenly spread. Salt is also applied to the flower knife and the fish belly. Marinate for half an hour.
The amount of flour is adjusted with water and the batter is thicker.
Evenly adhere to a layer of paste on both sides of the fish body and the flower knife
Heat a pot of oil, put the fish into the fish when it is hot, turn to a small fire, slowly fry the fish and make it golden.
Heat the oil again and fry the fried fish again.
Wash the fungus in advance and tear it into small flowers.
Onion ginger chopped, garlic chopped into the end
Put all the oil in the oil pan, put a small bowl of water, add three tablespoons of sugar and three tablespoons of vinegar, put a little salt and a few drops of soy sauce.
Put the onion ginger and garlic into the fungus and add a few drops of sesame oil. After boiling, pour the previously adjusted water starch, and turn off the heat after the juice is thick.
Evenly pour the juice on the fried fish
Sprinkle a little parsley
1. Pay attention to the technique of pulling the knife for the fish. Do not cut the fish. 2, when salting, it should be even, the knife edge and the fish belly should be sprinkled to ensure the taste 3. When frying fish, the first time you should first fry and fry, and the second time you should fry and fry, to prevent the fire from being too big to fry the fish or the outside. 4. When adjusting the sweet and sour sauce, the ratio of sugar to vinegar is 1:1.