2. Chop the fish head and tail.

3. Slice the fish along the bones.

4. Put the fish belly on the bone again.

5. Then take a knife from the fish tail and slice the fish.

6. All sliced fish fillets

7. Add onion and ginger and pat.

8. Add 2/3 teaspoons of refined salt

9. Add 2 teaspoons of cooking wine

10. Stir gently with chopsticks. Marinate for half an hour

1 1. When pickling fish fillets, peel potatoes, steam them, press them into mud, add appropriate amount of salad dressing, mix well and round them.

12. Sift corn starch on the chopping block.

13. Put in the fish fillets. Sift the corn starch again.

14. You can let it stand for a while to make the starch stick evenly. Or tap with a rolling pin to make the fish stronger.

15. Add rapeseed oil to the pot and heat it to 70% to 80% heat. Add the fish fillets in turn.

16. Fry until 80% cooked, and then take out. Bring the oil to the boil, then return to the pan and fry until golden brown. Take out the oil control device.

17. Set the plate

18. Serve with tomato and thousand island sauce.