Cooking Steps

1. 

   Step1:Small yellow croake

2. 

   Step2:Cut off the fins on the side and the back, cut off the belly, open the head, cut off the internal organs, and make sure to wash off the blood, black film, or fishy. Then sprinkle a spoonful of salt cooking wine and cut up the scallion, ginger, and fillings into the belly of the fish

3. 

   Step3:The salt should be put inside and outside into the last plastic bag. Pour the cooking wine soup into the refrigerator and marinate it for at least half an hour. I pick up the drop of fish in the afternoon and fry it in the evening so that the fish is very salty

4. 

   Step4:Take out the shredded green onion and ginger. Don't put the fish in the flour and wrap it around the fish's belly. You should also dip the flour on it. Shake the extra drops of flour and fry them in the pot. The oil is warm. You can see how to do it yourself. Put the chopsticks in the flour and make them bubble and then start the frying. It's a small paste

5. 

   Step5:Take it out and control the oil after it's fried again. It's crispy. It looks like the first time it's blown up. Anyway, if you want to control the time of the drop's back, it's about 20 seconds. It's over in a long time

6. 

   Step6:Take it out, control oil and eat it directly because I'm really afraid of fishy things, so the fish is stuffed with shredded green onion and ginger. If you don't feel any trouble, just throw it on the fish. You don't need to make salt and pepper. It's enough