The practice of sugar cooling fish: 1, scale the fish, take out the internal organs, dig out the cheeks and wash them. Every 1.3cm or so, it should be straight (1.6cm deep) and then inclined (2cm deep), then lift the fish tail to open the knife edge, sprinkle a little salt into the knife edge for pickling, and then evenly coat a layer of wet starch paste on the knife edge of the fish.

2. Pour the peanut oil into the spoon, heat it to 70% maturity, put the portable fish tail into the oil, and the knife edge will open immediately. At this time, drag the fish away with a spatula to avoid sticking to the bottom of the pot, fry for 2 minutes, and then turn over and fry for 2 minutes. Then put the fish flat, press the fish head into the oil with a shovel and fry for 2 minutes. * * * Fry for about 8 minutes. When all the fish turn golden, take them out and put them on a plate.

3. Peanut oil is left in the frying spoon. When cooked to 6 degrees, add onion, ginger and minced garlic, cook with vinegar and soy sauce, add broth, white sugar and wet starch, boil into sweet and sour juice, take it out with a frying spoon, and quickly pour it on the fish.

Home-cooked practice of pepper and sesame fish

Soak the fish in boiling water first.

Marinate fish with thickening powder, a little wine and pepper.

The mixed oil burns at 50% oil temperature. Add ginger slices, garlic cloves, dried chili festival, prickly ash, stir-fry, bean paste and spit oil.

Take out all seasonings, add oil, and put the fish in when the oil temperature drops.

Chop onion leaves into paste, add seasoning Chili noodles, soy sauce, monosodium glutamate, sesame oil and a little broth and mix to make Chili paste.

After the fish is taken out of the oil pan, pour the Chili sauce on the fish.