1. Rinse the fish after slaughtering and removing impurities.
2. Swipe lightly at the root and tail of the fish head to remove the fishy lines on both sides.
3. Prepare green onion ginger slices and green onion ginger garlic rice.
4. Use an oblique knife to evenly change the "peony flower knife" on both sides of the fish body, and put the cooking wine.
5. Add salt.
6. Put green onion and ginger slices.
7. Put pepper, spread all the seasonings evenly on the fish, marinate for 10 minutes.
8. Prepare white vinegar and tomato sauce.
9. Put flour, starch, and eggs in the bowl.
10. Add appropriate amount of water, stir well and make a crispy paste.
11. Put sugar, white vinegar, tomato sauce, starch, and a small amount of salt in a bowl.
12. Add appropriate amount of water and mix into sweet and sour gorgon juice.
13. The marinated fish is shaken off the green onion and ginger, and the water is dried with special kitchen paper.
14. Put the crispy paste on it and hold the fish tail in your hand.
15. Put the net pot on the fire, add refined oil, heat to 70% hot, and fry the fish in the pot.
16. Fry one side first, wait for its cover.
17. Turn the fish over and fry the other side. During the frying process, use a spoon to pour the oil on the fish to make it evenly heated.
18. Fry on both sides until cooked and light yellow, remove.
19. When the oil temperature rises to 70% hot, the fish is fried again in the pot, turning over again in the middle.
20. Fry until the outer skin is crispy, golden in color, and well-done, remove.
21. Leave a proper amount of oil in the original pot, pour the green onion, ginger, and stir fry until fragrant.
22. Pour the sweet and sour gorgon juice.
23. Stir well with a spatula until the juice is thick, and when the fish eyes are soaked, sprinkle in the garlic.
24. Boil in hot oil and bake the juice.
25. Pour it quickly on the fish and serve.
Tips:1. When changing the knife, the depth and width of the knife edge should be the same, and the two sides should be symmetrical and cannot be broken.
2. To marinate and taste, the water should be dried before drying, otherwise it will be easy to lose the paste.
3. When frying fish, fry one side until the shape is finalized, then fry the other side, then deep-fry, deep-fried, the petals on both sides must be spread, otherwise the shape is not good and the juice is difficult to taste.
4. If there is no tomato sauce, you can add a small amount of soy sauce and 20 grams of sweet and sour each.
