After the fish is cleaned up, drain the water and cut a 2.5 cm file on both sides of the fish (first cut 1 cm deep, then cut 2 cm deep), marinate with pepper and a little salt.
Adjust the seasoning into sweet and sour sauce for use
Red pepper and scallion shredded with water for use
Heat the oil to 70% heat, apply the thick wet starch evenly on the fish, lift the fish tail, first fry the fish head into the oil, then pour the oil on the fish. When the starch solidifies, put the fish slowly. Inside the oil pan
When the fish is fried to golden brown, remove the oil and put it into the dish for use.
Leave a little oil in the wok, add chopped green onion, ginger, and minced garlic, then pour in the simmered simmered juice. Wait until the simmered sauce is poured into the pan and sprinkle with the onion and red pepper.