Pan-fried fish sticks

Overview

A simple and delicious fish dish

A fish weighing more than two kilograms, including grass carp, carp, and crucian carp
Remove the fish first and remove the fish bones (the fish bones and fish heads taken out can be stewed in soup)
Cut the fish into strips, add ginger slices and green onions, add a little cooking wine and dark soy sauce to remove the fishy smell, and marinate for about 10 minutes
Prepare the egg liquid of two eggs, only take the whites
Then put the marinated fish into the egg liquid, add an appropriate amount of salt, and coat evenly
Coat the fish with egg liquid and fry it in a pan
When both sides are fried to golden brown, it is ready to serve