1. Long Li fish fillets thaw in advance
2. Cut into chunks
3. Put it in a container, add the teriyaki sauce, just after the fish fillet
4. Add sake
5. Mix well, cover with plastic wrap, and taste for more than 4 hours
6. Remove the fish pieces and damp the surface water with a kitchen paper towel
7. Coat evenly with a thin layer of starch
8. Nonstick hot pan, brush with a layer of oil
9. Add the fish cubes and fry slowly
10. Fry on one side until golden brown and turn it over
11. All slices of the fish must be fried. Fry on low heat until the fish is fully cooked. Patience
12. Add 2 tablespoons of mirin to the teriyaki sauce for marinating fish and pour it into the pot
13. Quickly collect the juice on the fire, don't collect too dry
14. Serve, sprinkle a little white sesame seeds
Tips:1. If the fish pieces are too dry when frying, you can add some oil in the middle, but not too much.
2. Quickly collect the juice so that the skin of the fish pieces can be crispy.
