Onion ginger garlic cut rice. Rinse the fish after slaughter, change the peony knife on both sides of the fish, and then marinate with salt, cooking wine, and onion ginger.
Pour the eggs into a bowl and use chopsticks to break up and add the wet starch to mix and mix into a whole egg paste.
Put the salt, cooking wine, vinegar, soy sauce, wet starch, onion ginger rice in the bowl, add the appropriate amount of fresh soup into sweet and sour sauce.
Put the net on the fire, add the oil and burn the heat to make the marinated fish shake the onion ginger to stick the dry water and hang the egg paste. Hold the head in one hand and then blow the side first. Wait until it is covered and then fry the other side. After both sides are covered, the fish is placed in the oil and fried in the oil until it is cooked.
Pour the oil in the original pot and pour in the sweet and sour sauce. Stir well with a spoon. When the juice is thick and thick, use the garlic to cook the hot oil and bake the juice on the fish.
1. When the fish is changed into a knife, the depth and width of the knife edge should be the same, and the sides should be symmetrical and cannot be changed. 2, to be salted to the taste, the moisture must be sticky before hanging paste, otherwise easy to get rid of. 3. When frying the fish, fry until the final shape, then fry the other side, then fry and fry, the petals on both sides must be opened, otherwise the shape is not good, the taste of the juice is difficult to enter. 4, when making this dish, the taste should be fixed, the action should be rapid, so as not to affect the flavor.