Methods: 1. Wash the perch and slice it obliquely from top to bottom. Don't cut too much, or the fish will fall off and it will be difficult to cook. ) mince ginger and garlic for later use.
2. In a small bowl, according to the sweetness and acidity you like, mix sugar, rice vinegar and tomato sauce into a bowl of juice. Prepare wet starch for use.
3. Marinate the bass fillets with salt and ginger and onion cooking wine for ten minutes.
4. Dip dry starch evenly in the middle of each fish. Shake off the excess starch after difficulty. Put a lot of oil in the oil pan until it is 70% hot, then fry it in the oil pan and take it out.
5. Reheat the oil in the pot, fry the fish in the pot again until golden brown, and take out the pot and filter the oil for later use.
6. Leave the bottom oil in the pot. Put the minced ginger and garlic into the pot to make it fragrant. Add the prepared bowl juice and wet starch, and cook slowly until thick. Pour the juice on the fried fish.