1. Thaw the fish fillet naturally at room temperature. Remember not to rinse it with water or heat it, as this will affect the meat quality.

2. Cut the fish fillet into strips one finger long and wide.

3. Put the fish fillets into a basin, add a little salt, pepper and rice wine and marinate for 10 minutes

4. After marinating, add flour and evenly wrap it on the fish fillets < /p>

7. Heat up an appropriate amount of oil in the frying pan, add the fish fillet and fry until golden brown on both sides. The oil should not be too little. Oil is a medium that conducts heat and makes the fish fillet cook quickly

8. A ripe avocado, light brown, soft on the surface means it is mature, so that you can scrape out the fine puree

9. Make a circle around the core of the avocado, and then twist the two halves in reverse direction Just unscrew it

10. Take a little scraped-out avocado flesh and mix it with light soy sauce, and the dipping sauce is complete

11. Finally, use the avocado skin as a dipping sauce container, and Arrange the fish fillet together and it’s ready to eat