seasoning: three tablespoons of salad oil and two tablespoons of starch; (a) Five slices of ginger, one spoonful of refined salt, one tablespoon of Shaoxing wine and one tablespoon of soy sauce, and an appropriate amount of pepper.

1. When frying fish, don't turn it over immediately after the fish is in the oil pan. Don't turn the fish skin until it is golden brown.

2. Vinegar is cooked to remove fishy smell and refresh. At this time, I am not afraid to add more vinegar, because I have to stew it, so I am not afraid of sour taste after cooking. The trick of frying fish without breaking the skin: wash the pot, dry it and heat it, then wipe it back and forth with ginger, then put oil in it, and then put the fish in it for frying when the oil is hot. The fish fried in this way will not break the skin.

3. Break the eggs, pour them into a bowl and stir well, then put the washed fish or fish pieces into the bowl respectively, so that the fish is covered with a layer of egg juice, and then fry them in a hot oil pan. The fried fish will not stick to the pot.