1. The mandarin fish has its head, tail, and middle bones removed. Then slice into thin fish fillets.
2. Add eggs, cooking wine, ginger, and salt to the fish fillets, stir well and marinate for half an hour.
3. After marinating, let each piece of fish fillet evenly covered with starch.
4. Add oil to the pot and heat it until 70% hot. Nowadays, the fish fillets are fried, and they are fried until the starch is almost formed. When the oil heats up a little bit, the fish fillets are put down and fried again until they are golden yellow and can be taken out (the fish fillets will not be scattered so easily after re-frying).
5. Leave a little oil in the pot, pour in tomato sauce, vinegar, sugar, stir well and add a little water starch (starch plus water) to increase the consistency. Then pour in the fish fillets and stir-fry evenly, and finally sprinkle with white sesame seeds before serving.
Tips:The mandarin fish was chosen because there are few spines, except for the middle one.
