1. Prepare the ingredients, cut the fish and remove the internal organs, shred the gills, ginger, and garlic.
2. Cut off the fish head and use a toothpick to hold the fish mouth open. Spread the cooking wine and salt evenly to pickle
3. Cut the fish body along the spine to the tail. Keep the tail without cutting
4. Cut off the middle bone along the other side of the spine
5. The bone in the middle is cut off
6. Cut off the bones on the belly
7. Cut the fish meat vertically to the fish skin, about 3mm apart, do not cut the fish skin
8. Cut crosswise to the fish skin, about 3mm apart, don’t cut the fish skin
9. Cut half and then cut the other half
10. All cut
11. After cutting the knife, coat the starch evenly and shake off the excess
12. Heat the fish head in the pan and pour the oil until 6-7 minutes. Roll the fish head until golden brown in the middle.
13. Then deep fry the fish until golden brown and pick it up
14. The fish body is fried
15. They all look good
16. Put ginger, garlic, and chili sauce in a bowl, add light soy sauce, dark soy sauce, oil consumption, starch, and water, mix thoroughly, pour into the pot and fry to thicken it, pour on it and it's done
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