Traditional Chinese Phoenix tail: Recipe, Ingredient Ratios & Step-by-Step Method

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In short: Traditional Chinese Phoenix tail. This entry documents a recipe & cooking taken from Chinese practical-technology literature, written for small-scale makers and home producers. The text below is the full English translation of the original Chinese workshop notes, covering materials and quantities, the step-by-step sequence, and the practical cautions recorded in the source. Roughly 1782 words of English technical text, translated and preserved without editing. It is intended for experimental and reference use, not for regulated or commercial certification.

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anchoviesPreparation method 1. Cleaning: Clean with running water and remove unqualified fish.2. Head removal: Remove the fish head and pull out the internal organs at the same time. It is required that the fish body is intact, the lower jaw is retained, and the seeds on the belly of the fish are plump and unbroken, and the fish is potted according to large, medium and small sizes.3. Frying and seasoning: Fry the fish separately according to their size. The oil temperature is about 200℃ for about 2 to 3 minutes. …

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