Yellow croaker 1 tail (weighing about 700g. Grass carp and carp can be used), winter bamboo shoots 25g, peas 25g, clear oil1000g, sesame oil 50g, sugar100g, rice vinegar 50g, soy sauce 25g, sugar color 5g, starch 25g, corn flour125g, ginger rice.

Exercise:

1. Remove scales and gills from the fish, wash the chamber, chop off the head, cut it from the spine with a blade, remove the beam bones, and evenly separate it at the fish tail, so that both fish have tails, remove the bone spurs and wash it with a grain knife.

2. Cut the winter bamboo shoots into small squares and blanch them with boiling water.

3. Stir-fry the spoon on the fire, heat it with oil, roll the fish evenly in the corn flour, let the leaves of the ears of wheat open, slowly put the fish tail in the oil pan, fry it until it is light yellow, and take it out and put it on the plate.

4. Leave the bottom oil in the pot, add cooking wine, rice vinegar, sugar, soy sauce, sugar, peas, diced winter bamboo shoots, onion rice, ginger rice, water starch, thicken with sesame oil, and pour the sauce on the fish.

Features: Crispy texture, sweet and sour taste.