Cooking Steps

1. 

   Step1:Wash the big skinned fish, air dry the water, and use a knife to make a net shaped flower knife on both sides of the fish (generally, the smaller fish only need to cut a few knives on both sides, this fish is very big. It has more than one jin. The meat on the back is very thick. I'm afraid it won't boil thoroughly, so make this flower knife). Cut ginger into thin shreds. Cut onion into scallion.

2. 

   Step2:Mix the sweet and sour juice. Take a bowl. Mix it according to the proportion of one spoon of cooking wine, two spoons of raw sugar, four spoons of tomato sauce and three spoons of vinegar for use (generally, the proportion of pure sugar and vinegar can be prepared according to the proportion of one spoon of cooking wine, two spoons of raw sugar, four spoons of vinegar and five spoons of water. The proportion of tomato sauce, sugar and vinegar is adjusted here).

3. 

   Step3:Dry the fish with a kitchen towel. Pat on a thin layer of dry starch. Heat the pot. Put more oil in it. Boil it. Fry the fish.

4. 

   Step4:Fry the fish slowly over medium low heat. Turn the pot from time to time to make it evenly heated. Fry the fish on one side and then on the other side. Fry the fish on both sides until it is golden, fragrant and crispy.

5. 

   Step5:Put the remaining oil into the pot and stir fry the ginger.

6. 

   Step6:Put in the sugar and vinegar juice. Then use this bowl and half a bowl of water. Scoop up a small scoop of dry starch and stir it into water starch and add it into the pot. Bring to a boil over high heat. Stir well with the spatula.

7. 

   Step7:Put in the big skinned fish, wrap the soup well, cover it and simmer over medium low heat, turn it over again. Finally, collect the juice and start the pot (if the fish is too fried to turn over, pour the soup on the fish with a spatula. It can also be cooked. If the soup is too dry, add water as appropriate.

8. 

   Step8:Fresh fish. Sweet and sour taste. Baby and your favorite.

9. 

   Step9:Finished drawings.