Sugar, vinegar and water are mixed into juice according to the ratio of 2: 1: 2.

2. Add water to flour and starch to make paste.

3. Scale and gill the fish, wash it, and cut a knife under the gill 1 cm.

4. There is a white spot at the incision under the chin, which is the fish head and fishing line. Holding the head of the fishing line and patting the fish, it is easy to pull out the fishing line.

5. Make peony knives every 2.5 cm on both sides of the fish. The cutting method is to cut the fish to a depth of 1 cm, and then cut it flat by 2 cm. Marinate the cut fish with soy sauce, salt, cooking wine and pepper.

6. Spread the paste made of starch and flour evenly on the salted fish, heat the oil to 70%, lift the fish tail, and fry the fish head in the oil first.

7. Scoop another spoonful of oil on the fish. After the batter is solidified, slowly put the fish in the oil pan and fry the fish in the pan until cooked.

8. Leave a little oil in the wok, add chopped green onion, Jiang Mo and minced garlic, stir-fry until fragrant, and then pour in the prepared juice.

Add ketchup

10. Pour the pan on the fish.