Ingredients: bass 1 strip 1.3 kg, crystal sugar 25 g, soy sauce 25 g, brandy 15 g, egg 1, sticky rice noodles 4 yuan, shredded onion 20 g, raw flour 3 yuan, ginger slices 25 g, coriander1.

Exercise:

1. Bleeding the perch, removing scales, viscera, viscera and main bones.

2. Use onions, ginger and salt to fish, preferably by hand, for about 10 minutes to make the fish tasty.

3. Take out the minced onion and ginger, beat an egg into the fish, scoop it up evenly, and wrap the fish with sticky rice flour and raw flour, so that the fish will not secrete water and will not stick to the bottom when frying.

4. Heat the wok and pour the oil, not too much. You can fry the fish in medium heat right away. Fry one side first, then the other side. If there is a little adhesion, don't worry, just slice it gently with a spatula.

5. Prepare another clean pot, heat and melt the rock sugar, boil it, leave the fire, and add soy sauce and brandy to make the juice. Remember, soy sauce and brandy can't be boiled, or they will turn sour. Prepared boiled juice for use.

6. Heat the shredded pepper, put the fish in a plate and pour in the boiled juice.