|Little ginseng fish||Appropriate amount|
|Flavor||Salty and fresh|
|time consuming||An hour|
Cut and clean the viscera and put four spoons of salt to marinate for half an hour.
Clean out excess salt.
Wrap in thin flour.
Put oil in the pan and burn until 60% hot.
Shake off the excess flour and fry it over medium and small heat.
Deep-fry until golden brown on both sides. Turn off the fire and drain the oil.
It’s good to eat porridge on such a hot day.
The Works of Laughter and Laughter from the World of Gourmet Food