1. Prepare small sea fish, you can use yellow croaker or anything.
2. Pluck your stomach, remove your hair, and wash. Add half a teaspoon of cooking wine, stir well, and marinate for a while.
3. Cut carrots, green onions and ginger into thin strips and set aside.
4. Add appropriate amount of water to flour to make a batter with a certain consistency, and add appropriate amount of salt. Don't make the batter too thick. You can use a 2:1 ratio of flour and sweet potato starch, and then twist a little baking soda to make it crisper.
5. Put the fish in the batter and coat the batter evenly. After the oil is hot, fry on medium to small fire.
6. Fry until golden.
7. Sheng Chu neatly placed on the plate. Those who like fried fish can stop at this point, and those who need sweet and sour can continue.
8. Pour out the oil in the pan, leave some and re-start the pan, add the ingredients and stir fry to get a fragrant flavor, add about 3 tablespoons of sugar and stir fry, add a bowl of water and bring to a boil.
9. Use a little bit of hydration to boil the starch. When the water in the pot is boiled, pour in the water starch while stirring, and collect the juice on high heat. Turn off the heat when the juice is thick, let it cool a little and pour in the rice vinegar, and taste if the sweet and sour taste is enough, you can add it.
10. Pour the prepared juice on the fish, and you're done! The amount of sweet and sour sauce can be more or less according to your family's preferences.
