Longli fish whole diced
Longli fish fillet with salt, egg white and white pepper powder for 15 minutes
Marinated good fish fillet wrapped in corn starch
When the oil temperature is 80%, put it into the fish fillet and fry it. (Oil temperature: Insert the dry chopsticks into the oil pan. If it is bubbled around the chopsticks, it will be judged to reach 60%. Do not stir the fish pieces, let the fish pieces be slightly shaped, Use chopsticks to easily push and fry when you push it)
When the fish fillet is fried to golden on both sides, the oil pan will be drained. When the oil pan continues to heat up to 80%, it will be poured into the oil pan and re-fried for about two minutes.
Sauce: ketchup + white vinegar + white sugar, stir evenly, no special proportions, adjust to the sweet and sour mouth that everyone likes, if you eat, you can also add hot and sour sauce.
Leave the bottom oil in the pot, pour in the sauce and stir fry until thick. Add the fish and stir fry until all the sauce is on.
Finished product, sprinkle with white sesame seeds.
Crisp outside, you deserve it!