2. After cleaning the fish, only take two whole fish.
3. Remove the fish skin. Cut off the crimson loin and the prickly part.
4. Cut the remaining boneless fish into fillets.
5. Add salt, white pepper and cooking wine, mix well and let stand for 10 minute.
6. Cut oranges and cucumbers and decorate them. Wash the onion and cut it into dices.
7. Mix 2 tablespoons of tomato sauce, 2 tablespoons of sugar, 1 tablespoon of white vinegar, 6 tablespoons of water and 5 grams of starch to make juice.
8. Put the starch of 1 10g into the basin, add a proper amount of cold water several times, and stir evenly until it feels like a piece is caught, but it soon flows down after being caught.
9. Add 1/2 tbsp vegetable oil and mix well. Add fish fillets and stir well.
10, pour the right amount of oil into the pot and medium heat. When the oil temperature rises to the point where an onion is put in to generate dense bubbles, about one-third of the fish fillets are put into strips, fried until solidified, then taken out, and the remaining fish fillets are fried twice.
1 1. When the oil temperature rises, put all the fried fish fillets in and fry for about 20 seconds until the color becomes darker. Remove the fillets and control the excess oil.
12, put the right amount of oil in the wok, turn to low heat when the oil temperature rises, add onion, stir fry, add tomato juice, stir fry evenly, then add 2 tablespoons of tomato sauce and stir fry.
13, add fish fillets and a little white vinegar, stir well, sprinkle with white sesame seeds, and serve.