1. Ingredients: perch, onion, ginger, cooking wine, salt, cooking oil, starch, flour, an egg, sugar, vinegar, pepper, carrot and soy sauce.

2. Scaled bass, washed and cut into sections.

3. Add cooking wine, soy sauce, pepper powder and salt into the basin and mix well. Add fish pieces and marinate for 15 minutes. Turn it in the middle.

4. Beat the eggs into a bowl, pour in proper amount of flour, and stir the starch into a paste.

5. Pour an appropriate amount of cooking oil into the pot and divide the oil into eight parts. Put the fish pieces wrapped in batter into the pot and fry until golden brown.

6. Shred onions, peeled ginger and shredded carrots.

7. Mix sugar and vinegar according to the ratio of 2: 1, put them in a bowl and mix well.

8. Leave the bottom oil in the pot, add shredded onion, shredded ginger and shredded carrot and stir fry.

9. Add sugar and vinegar juice. After the sugar is dissolved, put it into the fish section and thicken it with a little salt and water starch.

10, add flavor, take out the pan and put on the plate.