Cooking Steps

1. 

   Step1:Thaw the Longley. Drain the water. Then dry the remaining water with kitchen paper.

2. 

   Step2:A picture of the condiment. Tap garlic cloves. Slice scallions.

3. 

   Step3:Mix the batter first. Prepare a salad bowl. Add eggs, flour, white pepper, and 1g salt. Add 70ml cold water while stirring until the batter is evenly mixed into a paste. Pour the fish into the batter bowl. Stir. Cover each piece of fish with batter.

4. 

   Step4:It's OK to have a small soup pot. It's OK to use a frying pan. It's for the sake of not pouring too much oil. How to measure the oil temperature? Just use a chopstick. Insert it into the oil. If the edge of chopsticks bubbles, you can fry fish. Small and medium fire. The fish pieces should be fried one by one. Try not to make them too full. I fry all the fish pieces twice. Use chopsticks to separate the fish into the oil pan. Do not stick. To explode int

5. 

   Step5:Fried fish. Taste it. It's delicious.

6. 

   Step6:Another wok. Pour in a small amount of base oil. Medium heat. Put pepper first. The color of pepper becomes darker. Remove and skim. Then pour the onion, garlic, dried pepper, tomato sauce into the pot with about ml of boiling water. Then put sugar, oyster sauce, and the remaining 1g salt. Heat and stir. Pour in the fish. At this time, make sure to turn the fire to the maximum. Quickly stir fry the fish. Let each fish be covered with sauce. Collect the juice and turn off the fire.

7. 

   Step7:It's done.