1. The fish fillets are carefully mixed with ginger, cooking wine, egg white, brine, starch in one direction (I bought marinated ones and omitted this step)
2. 3 tablespoons starch and 1 tablespoon flour mix well
3. Each piece of fish is evenly glued with starch. Shake off excess powder
4. Put the oil in the pan to heat up the fish fillets and fry them one by one
5. Fry until slightly yellow and serve
6. Boil the oil in the pan again until it slightly smokes, add the fish fillets and fry until golden
7. Put an appropriate amount of remaining oil in the pot and saute the onion, ginger, garlic
8. Pour two spoons of vinegar, three spoons of sugar, a little cooking wine, soy sauce, salt, cooking wine and water to boil
9. Add water starch after boiling
10. Adjust the thickness of the juice. Just bubbling
11. Pour in the fish fillets and the sauce, mix well and sprinkle in the coriander and serve
