1 First, wash the fish, obliquely cut several knives on the fish and season with salt;

2. Mix the sweet and sour juice in another bowl: mix the sauce according to your own taste. Common proportions are vinegar, soy sauce, cooking wine and sugar 3: 1: 1: 1.

3. When the wok is on fire, add raw oil and heat it to 70%, pour in fish pieces, fry until the soft shell is removed, and return to the wok after the oil temperature rises. When the golden shell becomes brittle, take out and drain the oil.

4. Add a little oil to the wok, heat it up, add onion, ginger and minced garlic, saute until fragrant, pour in sweet and sour juice, boil it on low heat, and pour in seven ripe fish when it is slightly thick.