Remove the guts of the skinned fish and clean it well. Peel off the skin on both sides, chop off the head of the fish, and then chop the body of the fish into small pieces. (There are scales on the skinned fish, so you don't need to remove them if you skin the fish; if you don't skin the fish, make sure to scrape off the scales.)

Pat the ginger, garlic, and scallions flat and put them among the chopped fish pieces.

Marinate the fish for 10 minutes with the cooking wine, salt, chicken essence and white pepper.

Pour oil into the wok and heat the oil to 5 or 6 percent, then put the marinated skinned fish into the wok and deep-fry it over high heat.

Fry the fish pieces until they are crispy and brown, then remove them from the pan and place them on a plate. (Be sure to crisp up all the fish bones so that it tastes good.)

Change the pot, pour 2 spoons of tomato sauce, 2 spoons of sugar, a little salt, add a small half spoon of soy sauce, pour a small half bowl of water to dilute.

When the pan comes to a boil, pour in the water starch to thicken the sauce, then pour in a spoonful of rice vinegar, stir well, and sprinkle in the fried white sesame seeds.

Finally, drizzle in a little sesame oil and stir well; then pour the deep-fried skinned fish pieces into the sauce and mix well, so that each piece of fish is evenly coated with a layer of sweet and sour sauce on top of the fish, and then it is ready to be served.