Cooking Steps

1. 

   Step1:Buy fish in the market. It's better to go to the morning market. Pay attention to the fish. Jump around. Don't get oxygen. More simple. One look at the eyes. Black and white. Two look at the cheeks. Close tightly, not open. Three look at the scales. It's close to the body, slightly fishy, little mucus, not easy to fall off. Remember these three points. Buy carp. Buy the best. Otherwise, buy fresh ice. Not fresh. Affect the taste.

2. 

   Step2:Cut the fish into two-sided flower knives. It's just like this when carrying the tail. It really won't. cut it obliquely into one knife deep and one knife shallow. Don't break it. To make it easier to shape when it's fried.

3. 

   Step3:Cut the onion, ginger and garlic. Prepare the pepper and the seasoning. It's cut into thin slices because you have to pick it up and throw it. If it's too broken, it's not clean. If it's too big, it's not tasty and it's a waste of seasoning. Just inch. The final juice needs ginger and garlic foam to mediate. Prepare some.

4. 

   Step4:Because it's a river fish. Be sure to pull out the white thread on the carp's back for two days. Otherwise, you can pickle it well. It's also a smell of earth. Seriously. Because I live by the sea, my family usually just have a new year's holiday. Or I come to my friends to order the recipe, or I cook fish in water. Otherwise, I don't eat river fish several times a year. Basically, there are many fresh sea fish all year round. Remember to clean up the white line. That's the fishy line. Don't throw fish offal. Marinate it together. It can be used to solve the problem of unstable shape. Marinate and wash the fish, onion, ginger, garlic, cooking wine, salt. Half an hour.

5. 

   Step5:Add water to starch flour one by one and add egg white one by one. Make it this way. If you want gabaduo, don't dilute it too much.

6. 

   Step6:Paste the marinated carp. Massage the whole body for five minutes. The paste hanging effect will be good. When massaging, please be light. Don't pinch off all parts of the fish's hands, feet and tail. The batter should also be put into the fish's body. Anyway, it has been thoroughly made.

7. 

   Step7:Take out the pickled carp and the oil pan. At the beginning of the fire, in order to shape it, once it's shaped, fry it over and over with a small fire. Be careful not to catch fire. When I was 15, I learned how to make sweet and sour pork tenderloin. I lit the lampblack machine. If the pan caught fire, turn off the fire first and cover the pan. When I was a kid, I was so stupid. I was in a panic with a burning oil pan. The room was full of people running around. I finally poured it into the toilet. I also burned a hand of bubbles...