1. Wash the perch, remove the scales, gills, fins, and internal organs, and drain the water
2. Make a knife in front and back, yard with salt, put in a cooking bag, put in the refrigerator, and marinate for about an hour and a half
3. Make fried fish batter with McCormick fried powder, Chinese pepper powder, star anise powder, cooking wine and raw eggs
4. Dip the fish evenly in the batter
5. Pour some oil in the iron pan and heat it to seven minutes
6. Fry the fish until the fish eyes are white
7. Take out the fried fish and place it on the pre-laid tin foil
8. Use a knife to make a "cross" at the bottom of the tomato
9. Put in chopsticks and burn it with a gas stove, the skin will be easy to peel
10. Peeled tomatoes
11. Diced and added a few slices of onion
12. Stir fry in a frying pan
13. Put an appropriate amount of salt, cover the pot, turn to low heat and simmer
14. Add Thai chutney and fish sauce
15. Heat the soup to the concentration you need
16. Spread a layer of shredded onion on the fish
17. Pour the hot and sour sauce that has been collected in the soup and spread it evenly on the fish body
18. Fold the sides of the tin foil three times, wrap the fish, put in a pan, heat on medium heat until smoking, turn to medium and low heat for about 6 minutes, until the tin foil bag bulges
19. Come on!
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