2. Pick up the fish pieces, add the egg white and corn starch, and mix well.
3. When the oil burns to 80% heat (smoke), put the fish piece by piece if there is too much oil, and fry the fish pieces until they look golden if there is too little oil (if the powder is not good, the fish pieces will rot at this time, so it is recommended to cook more than less, and it will be ok if you cook more).
4. Put cold oil in the hot pot (first heat the pot and then put the oil), and add seasonings, such as shredded ginger, shredded onion, minced garlic and shredded red pepper. Stir fry and pour some water. The amount of water depends on the size of the fish. Make sure you can wrap all the fish, adjust the taste after boiling, and then add raw flour water (paste of raw flour and water) to cook it into a paste.
Friendly tip: It's best to add some oyster sauce when making paste, or just measure a little when mixing fried fish pieces, which will taste better.