Accessories: vegetable oil 70g, chopped green onion10g, ginger rice 5g, garlic paste15g, starch15g.

Seasoning: 45ml of soy sauce, 20ml of cooking wine, 50ml of vinegar, 2.5g of pepper, 6g of salt, 2g of monosodium glutamate, and 0/00g of sugar/kloc.

Practice: 1, remove scales and gills from the fish, clean the chamber, make peony knives on both sides, marinate them with onion, ginger (crushed), salt, cooking wine and pepper, then remove them, hang them with water starch and pat them with dry starch.

2. When the oil burns to 70% heat, fry the fish in the pan and take it out. When the oil is heated to 80%, fry the fish again until it is crisp and plate.

3. Leave the bottom oil in the pan, add chopped green onion, ginger rice, garlic paste, soy sauce, salt, cooking wine, pepper, monosodium glutamate, sugar and vinegar. When the juice is boiled, thicken it, pour it into boiling oil and pour the juice evenly on the fish.