Cooking Steps

1. 

   Step1:Remove scales from fin fish. Cut out internal organs. Dig out two gills and wash them. Cut them straight (1.5cm deep) and oblique (2.5cm deep) every 25cm to form flower.

2. 

   Step2:Lift the tail of the fish to make the edge of the knife open. Sprinkle the salt into the edge of the knife and marinate it. Then evenly smear the wet starch on the whole body of the fish and the edge of the knife.

3. 

   Step3:Put peanut oil in the wok. When the medium heat reaches 70% of the heat (about 175 ℃), put the fish tail into the pot to open the edge of the knife. Hold the fish with the spatula to avoid sticking to the bottom of the pot. Fry for 2 minutes. Push the fish to the edge of the pot. The fish will be square. Fry the fish for 2 minutes with the back down. Then lay the fish flat. Press the head into the pot with the spatula and fry for 2 minutes. When the fish are all golden yellow, remove them and put them on the plate.

4. 

   Step4:Leave a small amount of oil in the frying pan. When it's 60% hot (about 150 ℃), put in shallot, ginger, garlic powder, refined salt, soy sauce, add clear soup, white sugar, and stir in the hot fire. Put in wet starch and mix well. When it's cooked in vinegar, it's sugar vinegar juice. Pour it on the fish quickly