1. Remove the scales and wash the fish, cut it vertically with a knife to the bones, then lay the knife flat and cut it horizontally.
2. Lift the fish tail, the fish meat can droop
3. Put the cut fish in a basin, add salt, cooking wine, green onion, ginger and marinate for 30 minutes
4. The surface of the marinated fish is smeared with a layer of starch, from the inside to the outside
5. Put the fish on the side, add starch, flour, and water in the basin to make a thick paste
6. Put the fish inside and spread the batter evenly
7. Heat oil in the pot. When 60% hot, pour the hot oil on the fish to fix the shape of the fish.
8. Bend the fish body into the pot, the tail should be higher
9. Serve after frying
10. Leave a little oil in the pot, start to make sweet and sour sauce, add the minced garlic, stir fry until fragrant, remove it, then pour in the mixed sweet and sour sauce, after the sauce is boiled, use a little water starch to thicken the sweet and sour sauce. Sticky
11. Evenly pour on the fish
12. Finished picture
Tips:1. The fish is marinated on the one hand to taste, on the other hand to remove the fishy. 2. The first time the flour is used to make the fish tender. 3. The batter should be as thick as the picture. If there is not enough batter support, the fish may not stand up. 4. The ratio of sweet and sour sauce determines the taste. If you like sweeter, you can add a little sugar. 5. The weight of the fish is about 1 jin. It can be replaced with grass carp or yellow croaker.
