The first step is to wash the fish, use a kitchen knife to cut 4 to 5 diagonal cuts on both sides of the fish body, but do not cut off;

The second step is to add starch and egg whites and make a sticky paste, respectively, evenly coated with fish all over the body, including cuts;

The third step is to put 1 catty of cooking oil into the pan and wait for the oil temperature to burn to about 80 degrees under the fish has been coated with good fried until golden brown, fish out of the oil control and wait for use!

Sweet and sour sauce preparation:

Shanghai white vinegar 1000 grams, 800 grams of Knorr ketchup, 350 grams of strawberry jam, 800 grams of sugar, 10 grams of salt, red pepper and lemon slices, if the amount of smaller in proportion to the size can be reduced.

Proportionately weigh all add to the pot, in addition to red pepper and lemon last put, open a small fire slowly simmering all dissolved, boiling can, do not burn for a long time, the acidity will evaporate, and finally add red pepper and lemon soaked in it to play a role in the role of unctuousness and aroma.

Of course, there is a relatively simple traditional practice, is simply sugar and vinegar production, add a little oil in the pot, a little ginger rice popping incense, add a little fresh soup, a little soy sauce coloring, add salt MSG, sugar a little more, and finally add water starch thickening, start the pot to add balsamic vinegar or BaoNing vinegar, dripping a little sesame oil, no on the salad oil to collect the uniform can be drizzled into the dish. Finally a little parsley garnish, perfect.