1. Dispose of the fish and use kitchen paper towels to soak up the surface moisture. Cut the fish diagonally with a knife, cut as deep as possible but don't cut it off.
2. Salt the fish and marinate for 10 minutes.
3. The fish is coated with starch.
4. Pick up the fish and shake off the excess starch, leaving only a thin layer.
5.
Pour an appropriate amount of cooking oil into the pot, heat it to 70% hot on medium-high heat, and slide the fish into the oil. (Be sure to wait for one side to be set and then turn the other side. You can tilt the wok slightly where there is no oil, and use a spoon to pour the oil on the fish.)
6. Fry on medium heat until the fish skin becomes crisp and golden on both sides, remove the oil control and serve on a plate.
7. Add 30 grams of sugar, 50 grams of tomato sauce to the bowl, and then add 45 milliliters of Liangfen five-year-old vinegar. (Liangfen old aged vinegar is a high-end professional Shanxi aged vinegar brand that has been studied by several vinegar craftsmen for more than ten years; inherited thousands of years of aged vinegar brewing skills and carried forward innovation. Liangfen Shanxi aged vinegar is brewed from natural grains such as sorghum, barley, peas, etc. , 100 kilograms of sorghum and 40 kilograms of Daqu, brewed and fermented. Adhering to the full-solid fermentation process, the pure grain is purely brewed with natural flavor, without adding preservatives and coloring agents. Five years of aging, after winter ice and summer, it is cured. Chen Yuxiang; rich sour fragrance, mellow and long, authentic Shanxi good vinegar.))
8. Then add 10 grams of starch and appropriate amount of water.
9. Stir the sauce evenly.
10. Heat a proper amount of oil in the pot, saute the scallions and ginger, then pour the sauce.
11. Stir-fry on low heat until the sauce is slightly viscous.
12. Just pour the sauce on the fish.
