1.

Cut the arowana into pieces, add cooking wine and marinate for 2 to 3 minutes to remove the fishy smell.

2.

Control the moisture, and then wrap it in raw flour for later use.

3.

Add 50 ml of oil (about a small bowl of oil) to the pot, add ginger slices to 5 minutes of heat, stir-fry until fragrant, and turn to low heat; Piece by piece, wrap the fish pieces in cornstarch.

4.

Fry the fish pieces until golden on both sides, and take them out for later use.

5.

Leave a little base oil in the pot, turn to low heat and pour in the cooking juice.

6.

Add 30 ml of water (about half a bowl of water). After the sauce is boiled, add the fish pieces and slowly collect the juice over low heat.

7.

When the sauce is thick, it can be cooked; Sprinkle white sesame seeds and decorate the plate.