1, the thickness of the fish fillet should be controlled at about 4 mm, and it should not be cut too thick, otherwise the fish fillet will not be easy to taste, and the cooking time will be longer according to the thickness of the fish fillet, so that the fish will be easy to get old; Don't cut it too thin, or the fillets will be easy to cook.

2. After the fillets are cut, remove the fishy smell. Wash the sliced fish fillets, put them in a bowl, add ginger, pepper and cooking wine and marinate for 5 minutes. Be careful not to put salt, or the fish will dehydrate, and it will not be tender if cooked late.

3. After marinating for 5 minutes, paste and hang. The hotel chef told me that adding this step can keep the fish moist and make the fish more tender. Prepare a small bowl, beat an egg white in it, add pea starch (about 50g), stir well, pour into the fish fillets, and grasp them evenly with your hands, so that the fish fillets are evenly covered with batter.