1. Remove the scales and viscera from the middle section of the fish. Cut into very thin slices, the thinner the better, the thick belly meat should be sliced into two slices.
2. The cut fish fillets are marinated with salt, pepper (preferably white pepper, I used black pepper and the finished product is a bit impurity), egg white, and marinated for ten minutes.
3. The fish fillets are dipped in a thin layer of starch and fried in a frying pan to be crispy and golden.
4. Pour out all the oil in the pot. Add tomato sauce, vinegar, sugar, and water. After boiling, the broth is thick and thick.
5. Add sesame seeds and fish fillets, turn over and stir together.
6. Stir the fish fillets, put them out and stir them up.
Tips:Afterword:
1. The fish fillets should be thinly sliced
2. When the oil temperature is 60% to 70%, add the fish fillets and dip them one by one. Don't fry a lot in one pot. Just put the fish fillets on both sides with starch, not thick.
3. After the fish fillets are thrown into the frying pan, turn to medium-high heat and fry until the fish fillets float up and become slightly yellow. Only when all the water gets out can the juice be absorbed actively.
4. See sweet and sour fish for the preparation of the sauce.
5. As long as you make sure that the utensils and hands are not wet, don't worry about the oil splashing out.
