Remove the scales from the fish and wash it.
Cut a flower knife into the fish.
3 add salt of green onion, ginger, pepper and cooking wine, mix well, marinate for 30 minutes.
Prepare starch, glutinous rice powder, yeast powder and five fragrant powder in proportion.
5 add some water and mix it into frying paste. 20 minutes.
6 marinate the fish, rush to clean, and evenly dip it with the frying paste.
7. Pour oil into the pot and heat it. Control the oil temperature by dropping a few drops of fried paste on chopsticks. It can float quickly.
Dip the fish in the batter and drain the excess batter.
Put it into the oil pan, do not stir it.
Shake the oil pan gently to make the fish float. Fry it over low heat until the skin is yellowish.
Remove the fish and reheat the oil.
Then deep fry the fish until golden and drain.