First, we cut the fish into pieces and marinate it with salt, pepper and cooking wine for 15 minutes. Then, we wrap the salted fish pieces with a layer of dry flour, not too thick, just one layer, and fry them in the oil pan until they are light golden yellow. When frying fish pieces, you can adjust the juice: add soy sauce, soy sauce, cooking wine, vinegar, sugar, salt, starch, water and so on.
Then add oil, ginger, garlic, star anise, crispy onion (or onion) to the hot pot, stir-fry until fragrant (you can add some vegetables, such as pepper and celery, which I forgot to buy food), pour in the juice prepared in the previous step, heat it until it becomes thick, and finally pour in the fried fish pieces, hang the juice and take off the pot.
Sweet and sour fish is a simple dish in the menu. The taste of sweet and sour fish belongs to sweet and sour taste, and the practice belongs to cooking. But how to make sweet and sour fish best depends mainly on your own taste habits to adjust the details.