1. Remove the head and cut the wujiang fish into thick slices. Use a kitchen paper towel to absorb the water. Use 1 spoon of cooking wine, 1/4 teaspoon salt, 1/2 teaspoon sugar, 1/4 teaspoon white pepper, and marinate for 15 minutes.
2. The fish pieces are coated with a little starch.
3. Coat with whole egg liquid.
4. When the oil is 4-5 hot, add the fish pieces in batches and fry them over medium-low heat until golden on both sides. After they are fried, they are served out. Then increase the temperature of the oil to 6-7 percent hot, and re-fry.
5. I boil the sour soup of the elbow.
6. Add the fish pieces, bring to a boil on high heat, turn to low heat for 15-20 minutes, and then remove them.
Tips:I use the sour soup of elbow, or you can make it yourself. Ingredients: 50g of sour cowpea, 80g of soaked ginger, 80g of soaked chili, 15g of watercress, 1 tablespoon of glutinous rice, about 8g, 1 tablespoon of sugar, about 6g, 1/2 teaspoon of light soy sauce, about 3g, and 1/2 teaspoon of white pepper, about 3g. Chop the cowpea, soaked ginger, and soaked chili, add a little base oil, and fry until until, then add other seasonings and stir fry in turn. After frying, add a little hot water. The estimated amount will be less than the fish cubes 2/ 3 is fine.
