I'm too lazy to take photos of every ingredient separately, and the cod is cleaned up. Remove the black film from the internal organs and cut off the fins. Cut it into sections of about five centimeters. I cut it for the first time today.

Put a bowl of dried starch in a small basin. Cod dipped in starch, put it on a plate and wait for frying.

Put the oil that can finish the fish in the pot. Drop cod a little at a time when bubbling. Deep-fried and fished out. Because my family eats corn oil, mine is not golden. Haha

After frying once, the oil fire in the pot is frying for the second time. The main thing here is to make the cod more crisp, and the essence is still crisp on the basis of sweetness and sourness.

Now shred the onion, slice the garlic and mince the ginger for later use. Take five spoonfuls of white vinegar, five spoonfuls of tomato sauce, one spoonful of salt, one spoonful of chicken essence, one spoonful of soy sauce, two spoonfuls of Chili noodles and one spoonful of starch in an empty bowl and mix well.

Stir-fry onion and ginger with the remaining oil in the pot, pour in sweet and sour sauce to collect the juice, pour in garlic slices after foaming, turn off the heat and add fried cod so that each fish can be stained with sweet and sour sauce and then take out the pot. Dangdang Dangdang, the first time I only put a spoonful of ketchup, so mine is not very nice. But it tastes authentic. You must remember five spoonfuls of ketchup.