1. Boneless fish meat, cut into long slices, add cooking wine, white pepper powder, starch, salad oil a little, and marinate for more than 15 minutes;
2. When the pan is heated and the oil is heated for 60%, pour the fish fillets and fry them again, then re-fry them until they are crispy and set aside;
3. Adjust the juice according to the ratio of water: white vinegar: white sugar: tomato sauce: starch: salt to 8:5:4:3:2:1;
4. Pour into the pot and heat until thick;
5. Pour the sweet and sour sauce on the fried fish fillets.
Tips:1. I use sea cucumber and spotted fish, generally grass carp.
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