1. Remove scales and gills from the fish, gut the five internal organs and rinse them with water. Draw a knife (big turning knife) every 2 cm wide, lift the fish tail, open the knife edge, sprinkle with refined salt and marinate slightly. Then hang a layer of water starch paste evenly on the fish body.

2. Put peanut oil in the frying spoon. When the fire is 7% hot, grab the fish tail with your hands and put it in the oil with the back down, so that the fish will bow in the spoon until it stands up. Turn the fish upside down and continue frying. When the fish is fried to golden brown (completely fried), take it out and put it in a plate.

3. While frying the fish, take another spoon, sit on the side of the fire, add 5g of oil, when it is 6% hot, release the onion, ginger and garlic, cook the human ester when frying, add hot water (soup), add self-sugar and soy sauce, thicken it with water starch after boiling, pour a little hot oil and stir well, and quickly pour it on the fried fish.