1 Marinate the fish pieces with starch, salt and cooking wine for 10 minutes; then put the fish pieces on kitchen paper to absorb all the water;

2 Put the fish pieces on Put it into a flour bowl and coat each fish fillet with flour; add oil to the pot and fry the fish until golden brown on both sides

3. Place the fried fish pieces on kitchen paper to absorb them Oil. Put a little oil in the pot, add onion, ginger, garlic and green and red pepper shreds and stir-fry until fragrant.

4. Mix the sauce with light soy sauce, dark soy sauce, sugar, vinegar, salt and MSG. Add it to the pot at the same time, then add a little more water, let the juice collect, and it will completely hang on the fish pieces, then serve. Sprinkle some coriander before serving.

5. Before frying the fish pieces, be sure to absorb the moisture on the surface, so that it is easy to keep the surface crispy when frying. If you like crispy, you can fry it once and then fry it again. The outside of the fish pieces will be more crispy. 2. The oil on the surface of the fried fish pieces should be soaked up, so that the sauce can be deeply mixed later and not too greasy; 3. The sauce should be prepared in advance and added at the end. Do not add a lot of water, so that the fish pieces will not be too greasy. If you cook it for a long time, the skin will become soft and the taste will not be good. Don't worry about the fish pieces not being tasty, because they have been lightly salted before, so the fish pieces themselves still have flavor, and with the sauce, the spicy taste is still quite strong.

6 This spicy fish nugget soup has a relatively small amount of juice. The main reason is that the fish nuggets are coated with juice on the outside. The fish nuggets are fried and the skin is charred. The fish nuggets taste very fragrant after being coated with juice. Every time the plate is made, it is eaten up.