1. Cut the fish into slices as thick as the middle finger, and marinate with cooking wine, salt and pepper for half an hour.
2. Mix starch and flour at a ratio of 1:1, add egg white and appropriate amount of water to make a batter.
3. Wrap the fish segments in batter, put them in a pot that is heated to about 180, and fry them over medium heat.
4. Deep-fry the fish and remove the oil.
5. Put the shredded ginger first in the pot, then add garlic and green onions to fry until fragrant.
6. Add tomato sauce and sauté until fragrant.
7. Add water, two spoons of sugar, one spoon of vinegar, cook the cooking wine until the soup boils, adjust the taste of the sweet and sour sauce according to your own taste.
8. Add the deep-fried fish pieces and stir fry quickly over high heat, collect the juice and put on a plate.
