1 First, the crucian carp is peeled and washed, added with salt and cooking wine, and marinated for ten minutes.

2. Prepare seasoning when marinating fish, cut celery, millet, pepper and green onion, chop ginger and garlic, chop pickled ginger and cut shallots.

3. Dry the salted fish with a kitchen paper towel and sprinkle with a layer of corn starch.

4, hot oil from the pot, turn the pot around, so that there is oil around. When the oil temperature is 60% hot, turn to low heat, lift the fish, shake off the excess starch, and put it down along the side of the pot for frying. Don't worry about turning, turn the pan to heat the fish evenly, and then turn it over and fry the other side after one side is cooked. Stir-fry them all in turn and take them out of the pot.