1, fish scales, gills and internal organs, take out the five internal organs and rinse them with clean water. Draw a knife (big rotary knife) every 2 cm wide, lift the fish tail, open the knife edge, sprinkle with refined salt and marinate slightly. Then hang a layer of water starch paste evenly on the fish.

2. Put peanut oil in the frying spoon. When the fire is 70% hot, grab the fish's tail with your hands and put it in the oil with your back down, so that the fish can bow in the spoon and fry until the fish stands up. Turn the fish over and continue frying. When the fish is fried to golden brown (deep-fried), take it out and put it on a plate.

3. When frying fish, take another spoonful, sit on a fire hole, put 50g of oil, when it is 60% hot, add onion, ginger and garlic, cook human ester when frying, add hot water (soup), add self-sugar and soy sauce, thicken it with water starch after boiling, pour in a little hot oil, stir well, and quickly pour it on the fried fish.