Cooking Steps

1. 

   Step1:Kill the fish. Meat on both sides.

2. 

   Step2:Trim both sides of the fish. Cut to the fish skin at an angle of 35 ° and stop cutting. Cut to the fourth piece continuously and then cut the skin. Then cut the fish lengthwise about one centimeter apart.

3. 

   Step3:Take a bowl and put in the egg. Put in the fish meat fruit egg liquid. Then take the bowl and put in the raw meal. Jishi powder. Then put in the fish and pat on the powder evenly.

4. 

   Step4:Take the oil out of the pot, subject to the fact that it can't pass the fish. Heat the oil to 5% heat, that is, put your hand on the top and you can feel the palm heat. Then change to medium heat. Slowly put in the fish. Fry until golden and fluffy. Generally about 3 minutes.

5. 

   Step5:Put the fried fish in the middle of the plate. Then put the fried fish head and tail in front and back respectively. No need for fishbone.

6. 

   Step6:Then take down the pot and put in. Water, tomato sauce, red Zhejiang vinegar and white sugar. Put in 50g of raw meal water to hook up. When the soup is thick, take it out and pour it on the fish.