Fried Ribbon Fish

When I was a kid, I liked to eat dried fish with two little hands, chewed slowly, spitted fish and chewed more and more. After that, there was oil on the hands and mouth. But happiness and satisfaction. There are not many snacks when you're little, and something like this is naturally used as a luxury snack. Because it's not always available, it's been a good memory. This time olive oil was used to make this dish, which is relatively healthy. Fry with olive oil: Unlike herbs, olive oil remains stable at high temperatures because of its aerobic properties and high levels of unsaturated fatty acid. When common edible oil is used, the chemical structure of oil and fat changes when the temperature exceeds the smoke point, creating carcinogenicity. The smoke spot of olive oil, on the other hand, is between 240 and 270 degrees Celsius, which is much higher than that of other commonly used food oils, so that olive oil can use constants repeatedly and is the most suitable for frying。