1. Put the fish in clean water at room temperature, add 1/2 tablespoon of salt, stir slightly, and soak for 30 minutes.
2. Pick up the fish pieces when time is up, soak up the water with kitchen paper, sprinkle 1/8 teaspoon of salt and 1/8 teaspoon of black pepper powder on both sides of the fish pieces.
3. Cut the garlic and pepper into small pieces into the grinder.
4. After finishing, use a clean brush to brush it out and put it in a bowl.
5. Spread 1/2 tablespoon of cornstarch on each side of the fish cubes.
6. Put the bottom oil in the pan, turn on medium heat, put the fish pieces in the pan, and fry on both sides until golden brown.
7. After frying, each piece of fish is divided into two pieces and arranged in a plate.
8. Put 3 pieces of minced garlic, 1 red pepper, 2 tablespoons of Thai chicken sauce, 1 tablespoon of tomato sauce, 1 tablespoon of white vinegar, 1+1/2 tablespoons of sugar, 1/4 tablespoon of refined salt in a small pot, 1/2 tablespoon of cornstarch, 1/3 teaspoon of pepper, 1/2 tablespoon of sesame oil, 1/3 cup of clean water, turn on high heat, stir while heating, and simmer until large bubbles are formed.
9. Pour it evenly on the fish pieces and mess up. Enjoy!
Tips:1. Soaking the ingredients with salt water can force the bleeding and tighten the tissues of the meat;
2. It is best to use cornstarch for the pot juice, which is slightly thicker, so that it can hang on the noodles without dripping water;
3. The spoons, spoons and measuring cups used by the author in any food blog posts such as cooking, baking, etc., all use international measuring tools. They are not the spoons and cups we usually use to mix drinks and contain food at home or restaurants.