Appetizers, tips for dry frying small white fish, don't fry with paste, starch is used like this, golden and crispy

Fry the small fish with the method of wrapping, the fried small fish is charred on the outside and tender on the inside, and the small thorns in the fish are easy to prick the mouth, teach you the tips of dry frying small white fish, don't hang the paste and fry, starch is used like this, the small fish is fried on the starch, and the small fish made is golden and crispy, and even the fish bones can be eaten together, and the wine and rice are good, and the following is to share the method:

【Dry fried small white fish】Ingredients required: 1 pound of small white fish, appropriate amount of oil and salt, 1 green onion, 1 piece of ginger, 1 teaspoon of white pepper, 1 teaspoon of five-spice powder, 1 tablespoon of cooking wine, 4-5 tablespoons of starch,

Steps:

1. Scrape off the scales, gills, and internal organs of the small white fish, especially the black membrane in the abdomen should be removed.

2. Put green onions, ginger slices, cooking wine, salt, five-spice powder, white pepper into the fish, stir evenly, marinate for 15 minutes, remove the fishy small white fish, marinate and taste.

3. When the time comes, pick out the small fish, do not have seasoning, put the small fish in a clean basin, sprinkle the starch, while sprinkling the starch, while stirring the small fish with chopsticks, so that the surface of each fish is coated with a layer of dry starch, do not stick to each other, and leave it for a few minutes.

4. Add oil to the pot and heat it, heat the oil to 6-7 heat, put the small white fish into the oil pan one by one to fry, if the amount of oil is small, fry the small white fish in batches, fry the small fish to shape, take out the small white fish, and drain the water.

5. Raise the oil in the pot to 7-8 heat, add the small white fish and fry it, fry the small white fish until golden and crispy, and remove the small white fish. Drain the oil, put it on a plate, like to eat pepper and salt, you can sprinkle some to make it taste better. A plate of crispy and fragrant dry-fried small white fish is ready.

Tips: Before frying the small white fish, marinate it with seasonings to remove the fishy smell and marinate the fish into the flavor, after the small fish is coated in starch, leave it for 5-6 minutes to make the surface of the small fish rejuvenate, and the powder will not fall off, so that the starch will not fall off when the hairtail fish is fried.

The small fish is fried again, fried twice, you can fry the small fish to be crispy, put it for a while, and it is not easy to soften.