1. Slice the longli fish diagonally into slices, marinate with salt and a little cooking wine for more than half an hour, then add flour and starch to mix well
2. Put oil in the pot
3. When the oil is seven minutes hot, put the fish fillets into the pot one by one
4. Remove the oil control when deep-fried until golden brown
5. When the oil temperature rises again, re-explode to remove the oil control
6. Leave a little oil in the pot and add sugar
7. Add water, cooking wine, vinegar
8. Add green onions, ginger, garlic, salt, light soy sauce and a small amount of dark soy sauce
9. Stir well
10. Add water starch to thicken
11. Put the fish fillets into the quick stir fry
12. Add green pepper and carrot slices
13. Sweet and sour
Tips:The fish fillets should not be too thin. The oil temperature should be well controlled. When the starch thickens, add a little bit of starch, not too thick, and let the juice cover the fish fillets to make it delicious.
