How to fry carp?

1, raw materials: carp, eggs, flour, starch, eggs, salt, oil, cooking wine, seasoning and ginger.

2. Carp is well treated, washed, cut into thin slices of appropriate size and put into a container.

3. Add cooking wine, salt, ginger, seasoning, etc. Put the carp fillets in a container and marinate for half an hour.

4. Paste mixing. Put eggs, starch, flour, salt, etc. Put it into a container, and then stir it evenly, without particles, but evenly. The prepared paste should be thin and moderate, too thin, the carp slices will not paste, too thick, and the fried carp slices are too hard and not delicious.

5. Put the pickled carp slices into the prepared paste and wrap the paste evenly on the carp slices.

6. After the pot is hot, pour in a proper amount of vegetable oil and heat the oil.

7. Put the covered carp fillets into the pot and fry them. The firepower should be steady, not too big. Otherwise, the carp fillets will be burnt outside before they are cooked inside, so its delicacy will be destroyed. When frying, turn the carp fillets slightly and try to heat both sides evenly. When the carp slices are fried on both sides until golden, they can be taken out of the pot.