1. Prepare materials
2. Wash the fish, cut the knife marks, and marinate for ten minutes (marinated in ginger, garlic, green onion, cooking wine and soy sauce),
3. While marinating the fish, use starch and egg to make juice for later use
4. The marinated fish is coated with the starch juice that has just been prepared, and each area must be evenly coated
5. Add oil in the pot and heat to 7 minutes
6. Fry the fish until golden brown on both sides. Fry slowly, not in a hurry, and turn the heat down slightly to avoid frying the fish.
7. Set aside after frying
8. Arrange the fish on the plate
9. After the fish is served, pour excess oil on the fish, pour a little oil into the pot, add ginger garlic, tomato sauce, sugar, cooking wine, and water, and boil it on low heat until bubbles are formed
10. Finally, pour the juice on the fish (because I added starch when I adjusted the juice, it didn’t look good. I don’t actually need to add starch, the effect will be better)
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