Cooking Steps

1. 

   Step1:First, cut the fillet into sections. Then, marinate it for an hour with the soy sauce, cooking wine, starch, salt, pepper, steamed fish and soy sauce, scallion and ginger slices clockwis

2. 

   Step2:The second part is to cut potatoes into strips and wrap them with starch (when the potatoes are wrapped in starch and fried in the pot, they can be crisped outside and tender inside). Cut celery into sections and blanch in hot water for 30 seconds. Then cut scallion into sections, ginger into sections and garlic into sections for standby

3. 

   Step3:Start the pot and burn the oil. When the oil is 70% hot, fry the marinated fish. Fry the fish until it is golden and then fish out for later use

4. 

   Step4:Then fry the potato chips wrapped with starch in the pot. Fry them and take them out for later use. Be sure to fry the potatoes well.

5. 

   Step5:Now start to heat the oil in the hot pot. Stir fry the onion, ginger and garlic in the pot. Put in the bean paste and continue to stir fry. Stir until fragrant, and then put in the potato chips. Stir the celery and lunch meat for one minute, and then put in the fried sardines for one minute, and stir fry them for seasoning. Pay attention that the fish cannot be stir fried too hard. Turn over the pot more often.

6. 

   Step6:Finally, put out the pot and put it on the plate. Why should we use the shuttle side fish here? Because the shuttle side fish bones are less tender and delicious