2. Sharpen the knife, and cut the fishbone on the fishtail horizontal knife horizontally.

3. Cut the second side in the same way, and then cut off the fishbone with kitchen scissors.

4. Cut the fish with an oblique knife, but don't cut off the skin. Let it stick to the skin.

5. Then cut three times horizontally to keep the fish skin attached.

6. Marinate the sliced fish fillets with appropriate amount of salt wine for a while, and then sprinkle with cornflour.

7. Let the fish pieces be evenly coated with raw powder. Shake off the excess raw powder.

8. The amount of hot oil in the wok should be better than the fish. The fried fish is more complete in this way. Fry the fish in fire until the surface becomes brittle and dry.

9. Pick up the fried fish and put it on the plate.

10. Add appropriate amount of tomato juice, white sweet and sour, appropriate amount of salt and a little water until the sauce is thick.

1 1. Pour the cooked sweet and sour sauce on the fried fish pieces and enjoy it while it is hot.

The characteristics of this dish: bright color, sweet and sour taste, crisp taste and fresh fish. Xian Yi, regardless of age, is especially popular with children.