1. Ingredients: fish maw and fish helmet, shredded ginger, one tablespoon of cooking wine, two tablespoons of vinegar, one tablespoon of salt, chicken essence, appropriate amount of pepper, five tablespoons of sugar, one small spoonful of dark soy sauce, chicken essence , appropriate amount of pepper, minced green onions, and a small amount of water.

2. Cut the fish maw and fish helmet into small strips, add shredded ginger, one tablespoon of cooking wine, two tablespoons of vinegar, one tablespoon of salt, appropriate amount of chicken essence and pepper, mix well and marinate for 2 hours. above.

3. Pour half of the oil into the pot and heat it over high heat. When the oil temperature reaches 80% hot, change to medium heat and add the fish piece by piece for frying.

4. When the fish is not fried hard, do not fry it with a spatula. When the fish is fried until it turns caramel color, use the back of the spatula to gently stir it until the fish is completely fried until it is crispy and charred. If fragrant, pick up the fish pieces and drain the oil.

5. Leave a small amount of base oil in the pot, add five tablespoons of sugar, two tablespoons of vinegar, a small spoonful of dark soy sauce, an appropriate amount of chicken essence and pepper, shredded ginger and green onion, a small amount of water, and stir-fry until it becomes sweet and sour. Sauce, pour the fried fish pieces into the sweet and sour sauce, cook until the water is completely dry, and only the sugar and oil are left. Stir-fry continuously to make the sugar juice evenly coat the fish pieces. Glossy gravy.

6. Finally, remove from the pot and serve on a plate, then sprinkle with a small amount of chopped green onion.