I copied relevant posts online for LZ’s reference:
Materials:
350g fish fillets; 10g sweet beans; 35g tomato paste; 100g cornstarch Grams
500 grams of cooking oil (actual consumption: 70 grams); 30 grams of water; 7 grams of salt; 5 grams of cooking wine
Method:
1. Cut the fish pieces first. The knife technique is to use a wheat flower knife. The wheat ear flower knife is made by first cutting the diagonal flower knife, with every four knifes as a section, and then cutting the straight flower knife, and the sixth knife of the straight flower knife is used as a break. When cutting the fish, the spacing between the horizontal knives is 1 centimeter (cm) and the spacing between the straight knives is 0.5 cm. Note that both can only cut as close as the fish skin. (The cutting method of the flower knife is to first cut the fish into four horizontal slices. When slicing, be careful not to cut the skin with the first three cuts. Cut the skin with the fourth cut, and then slice off all the remaining fish. )
2. After the fish pieces are cut, sprinkle with salt and cooking wine and set aside to marinate for 5 minutes.
3. Wash the sweet beans, cut off both ends, boil in water, cool in cold water and set aside.
4. Sprinkle the marinated fish pieces with cornstarch powder. Each small piece must be coated with cornstarch powder, otherwise it will stick together during frying.
5. Take a wok, pour in cooking oil, and heat until it is 60% hot. Shake off the excess gravy on the fish before frying.
6. When frying, use long wooden chopsticks to turn them one by one. When it becomes golden brown and resembles a blooming chrysanthemum, take it out and put it on a plate for later use.
7. Take a separate wok, add oil, pour in tomato paste, add water and bring to a boil to thicken.
8. The thickening can be thicker. Before taking it out of the pan, add some cooking oil (clear cooking oil is clean cooking oil, in order to see the luster on the food after putting it on the plate), and pour the cooking oil on the fried fish pieces.