To make Salt and Pepper Fish Bones delicious, the fish bones must be deep-fried for an extended period, making them crispy and flavorful.
However, there wasn't enough time today. Lin Xu was content with just frying the small fish bones until crispy. As for the main bones from a Grass Carp weighing over ten pounds, they were too hard. Frying them until completely crispy was too difficult; if there had been more time, slowly baking them until crisp would have been more realistic.
As the deep-frying continued, the oil temperature in the wok gradually rose.
When the oil reached a high temperature, Lin Xu removed the fish bones. After letting the oil temperature rise again, he returned the bones to the wok for a second frying.
This step was to render out excess fat and further crisp the fish meat clinging to the bones.
