1. Wash the longli fish and use a kitchen paper towel to soak up the water.
2. Cut the dragon fish into small pieces for later use.
3. Add salt, white pepper, and water to the ginger.
4. Put the cut longli fish into the blender and add the prepared ginger water.
5. Whipped into fish puree.
6. Boil water in a pot for 50% heat, and make small bubbles.
7. Use a spoon to take the fish puree into the pot and cook it.
8. When the fish in the pot floats on the surface, pick it up with a colander and set aside.
9. Cook the fish cubes for later use, beat the eggs and add the potato starch.
10. Wrap each fish fillet with egg liquid.
11. Fry in a pan over medium-low heat until golden brown.
12. After being out of the pan, put it on absorbent paper to absorb excess grease.
13. Prepare the tomato sauce.
14. Put an appropriate amount of vegetable oil in the pot and cook the green onion in the pot.
15. Add tomato sauce and stir fry.
16. Add white sugar and light soy sauce and stir fry until the sugar melts.
17. Add the fried fish and stir fry.
18. When the fish cubes are all wrapped in tomato sauce, take them out of the pan and put them on a plate.
19. The sweet and sour scorched tomato arowana is finished.
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