1. Materials.
2. Slice ginger and garlic.
3. Remove the scales and internal organs of the Fushou fish, wash, and cut a few diagonally on the fish.
4. Put the fish in a small pot, add cooking wine, a small amount of salt, and ginger to marinate to remove the fishy smell.
5. Drain the marinated fish and dip it with cornstarch.
6. Heat the pot, add a little more oil than usual for cooking, carry the fish tail, and use a spoon to pour the hot oil on the fish to shape the fish.
7. Deep-fry the fish until golden on both sides and crispy skin. Place it on a plate.
8. Reduce the oil in the pan, add ginger and garlic and saute until fragrant.
9. Add a small bowl of water
10. Add tomato sauce, sugar, salt, vinegar, chicken essence
11. After boiling, use water and starch
12. Just pour the juice on the fish.
13. Let's take another finished picture.
