1, prepare the main ingredients. (Fish bought and let the stall owner slaughtered, go home and cleaned).

2, there are two fishy lines on the fish, to be removed, can reduce the fishy flavor. (Fishy line is very good to find, in the fish tail and head of the lower part of the fish were cut a knife, with a hand pat the body of the fish, the head of the fish below the opening will see a small point like a thread, with a finger slowly slowly pull it out is)

3, clean fish to pectoral fins at the knife, the head of the fish cut off, the fish body cut into a finger wide section.

4: Put the cut fish into a large bowl.

5: Slice green onion on a diagonal, slice ginger, and add to the chopped fish, then add wine.

5: Cut green onion with a diagonal knife, slice ginger, put into the cut fish segments and add wine.

7: In a large bowl, pour in 1 bowl of Huadiao wine, 1 bowl of sugar, and 1 tsp salt and mix well. Be sure to put more wine and sugar in, keeping in mind the 1:1 ratio.

8, sugar and Huadiao wine stirred well and left for a while, the sugar dissolved will become more viscous.

9, the sugar wine juice cover, into the refrigerator for a while, with chilled sugar wine juice marinade fish effect is better.

10, the pot on the fire, put a few pieces of onion and ginger, high heat until the water boils off the fire.

11, fish marinated ginger and scallion segments picked out and put the fish pieces in a colander, with a large spoon to scoop the hot water a spoonful of hot water in the marinated fish on the one side of the shower while controlling excess water, which can be effective in removing the fish fish fishy flavor.

12. Put the hot water on a clean, dry towel to absorb the excess water.

13, frying pan put oil on the fire, burn to sixty or seventy percent heat when the fish pieces. Do not be in a hurry to use chopsticks to pull the fish pieces, frying a few minutes after the fish pieces set before touching them. Otherwise, the shape of the fish pieces will be easily damaged. Use medium-high heat all the way through the frying process.

14: Zap the fish until the surface of the fish is golden brown, then fish out the fish with a slotted spoon.

15: Put the fish pieces into the pan again for re-frying, this will make the fish pieces more crispy. Fry the fish until it is deep golden brown and the fish spines are crispy.

16: Remove the fish from the pan and quickly add it to the chilled sugar wine sauce from the refrigerator.

17: Soak the fish pieces in the sugar wine sauce for a few minutes, then pour the sugar wine sauce into the pan.

18: Bring to a boil over medium heat, i.e. turn off the heat.