Cooking Steps

1. 

   Step1:There is a Guanting reservoir at the junction of Beijing and Zhangjiakou. In addition to all kinds of common river food, it also produces a kind of silverfish.

2. 

   Step2:This kind of silverfish is fresh, tender and boneless. Its meat is as delicate as tofu, but its body length is usually about 10 cm. It is much larger than other freshwater silverfish.

3. 

   Step3:In addition to cooking soup, whitebait is more suitable to be wrapped in batter and fried to retain the fresh and tender taste. I have about eight or two silverfish. Use two liang of low gluten flour (no ordinary flour). One or two starches. Grind a piece of ginger into ginger paste. A little white pepper. A little chicken essence. A proper amount of salt. An egg. Add one or two water to make a batter.

4. 

   Step4:Mix well with the whitebait. Let the fish dip into the batter.

5. 

   Step5:The oil in the pot is boiling hot. One piece of silver fish is put under it and fried until the shell is set.

6. 

   Step6:Take it out after frying. Boil the oil again, and then fry it again. The shell is crisper.

7. 

   Step7:Deep fried silver fish in the crispy shell. Crispy shell. Tender and smooth fish meat.

8. 

   Step8:Very delicious.

9. 

   Step9:Eat for yo