1. First cut the pansa fish into small pieces with a flower knife.
2. Squeeze the lemon juice to remove the fishy, add salt and cooking wine to taste.
3. Fill the fresh-keeping bag with corn starch (or sweet potato starch), and put the fish pieces in. Pick up the bag and shake it a few more times, so that each shredded fish can be coated with starch, so that it will not stick to your hands and avoid the starch from flying around.
4. The starch-coated fish cubes are in such a loose state!
5. After the oil is 50% hot, put in the fish cubes, remember to put the fish skin side up, let the fish meat first set in the oil pan, which will loosen the fish shreds.
6. Turn it over and deep fry until it is golden in color. If you like burnt fragrant, you can fry it once more, the fish is easy to cook!
7. Take out the pot and set it on the plate, ready to adjust the juice. You can eat this fish now too! I ate a piece secretly! Crispy, so fragrant!
8. Put a little oil, pour in 50 grams of tomato paste, add a little water, and when the tomato paste is thick, you can pour it on the fish on the plate.
9. Sprinkle some white sesame seeds after the pan is out, it looks good! It is crispy in the mouth, tender inside, with a bit of sweet and sour taste of tomato sauce, especially refreshing.
