1. Wash the fish, use kitchen paper to soak up the excess surface moisture
2. The thickness of the sliced fish is between 1.5-2cm, too thick to fry, too thin to fry too dry
3. Put the cooking wine, red soy sauce, June fresh, rock sugar in a pot and heat it on low heat, don't add salt! The sauce increases according to your fish volume
4. Raise the oil pan, add the fish cubes after the oil is hot
5. Fry the crispy on medium heat and pick it up
6. Pour into the sauce while the fish cubes are hot and mix gently.
7. The crispy pieces of fish were soaked in juice
8. The skin is crispy, the meat is fresh, the salty aroma is tangy, and the taste is still delicious after cooling.
