After cleaning the big fish, just chop it into the size you like. However, it should not be too big, otherwise it will not be fried thoroughly. Cut into 10 cm squares, which is already the largest size and cannot be any larger.

Chopped fish pieces must be placed in clean water, washed and soaked repeatedly to wash out all the blood. This step is very critical, otherwise, the fish will always have a strong fishy smell. After cleaning twice, put it into clear water with white wine and soak it for half an hour to completely remove the fishy smell and blood stains.

After removing and controlling water. Add salt, ginger slices, pepper and white wine and marinate for about half an hour.

After the time is up, add a little more sweet potato starch, eggs and some vegetable oil, and stir evenly. Note that if it is vegetable oil, it must be cooked beforehand. Starch and eggs are added to make the fish pieces more tender, and vegetable oil is added to prevent them from sticking to the pot.

Step 2, fry the fish pieces.

When you start the pan, there must be a little more oil. Otherwise, the fish pieces cannot be soaked in the oil, which will cause uneven frying on both sides.

The oil temperature for frying fish must be high. Otherwise the fish will rot. When the oil temperature rises to 70%. Put the fish pieces into the pan and fry them. At this time, use the back of a spoon to gently pat the fish pieces to prevent them from sticking.

When the fish pieces turn light yellow or light gold and float on the oil surface. Remove the oil control.

The oil temperature in the pot rises to 80%. Put the fish pieces in and continue frying for about 30 seconds to a minute. The fish pieces will turn golden brown, golden red and maroon red. These are the three stages of frying the fish pieces. If you like it tenderer, just fry it lighter.