Crispy Anhui fish 1 000g, cooking wine 4 tbsp, starch 4 tbsp, tomato sauce 4 tbsp, white vinegar 4 tbsp, soy sauce 1 tbsp, salt 1 tbsp, sugar 4 tbsp, white pepper 1 tbsp, baking powder half a teaspoon, ginger, onion and garlic each.

1, cut the fish into pieces, wash it, absorb water, add half a teaspoon of pepper, 2 tablespoons of cooking wine and half a teaspoon of salt and marinate for 2 minutes, and the bottom is tasty.

2. Add 4 tablespoons of starch, baking powder and appropriate amount of water to make a dry paste. Baking powder is added to make the fried batter crisp.

3. Fry at about 180 degrees twice, and the second time is shorter than the first time.

4. When frying fish, make sauce, ketchup, sugar, white vinegar, soy sauce and starch (spoon), the remaining salt and pepper, add 1 or 1 spoon of semi-clear water, and open it.

5, onion, ginger, garlic chopped, the more broken the better.

6, put 3 tablespoons of vegetable oil in the pot, the oil is more than cooking, and the food will be beautiful. Stir-fry shallots, ginger and garlic on low heat, pour in the bowl juice, turn to medium heat, and stir the seasoning until the red oil is thick.

7. Pour in the fried fish pieces, turn them over a few times, and wrap each piece with sauce.

Crispy Anhui fish is named after its firm meat and crisp taste, and it tastes more delicious. It also has the characteristics of soft, smooth and crisp meat, especially the belly of fish, because this fish has toughness, many solid cooking methods, raw frying, steaming and stewing. Crispy pomfret itself is rich in nutritional value and can be compared with salmon and eel.