Sweet and Sour Fish does not require much in the way of fish varieties, and the "big four" can all be used. The way to do it is: remove the scales from the whole fish, and slice the body diagonally a few times, but don't cut it off. Mix salt and vinegar together and rub evenly over the fish and into the slits, and marinate for fifteen minutes.

Then prepare two pots, one large and one small. The big pot to do the fish, the small pot seasoning, prepare a plate of powder gravy, prepare onion, ginger, garlic slices, salt, sugar, soy sauce, monosodium glutamate (MSG), it is best to have gloves, aprons, sleeve guards, because if you often do not hold the fish dry and wet, you will splash your hands full of blisters.

Put one-third of the oil in a large pot, the amount of oil depends on whether the fish can be covered in the middle of the low part of the body shall prevail, it is okay to have more, but do not be less, to do the sweet and sour fish is very costly, turn on the fire to heat up the oil.

During the time that the oil is hot, put the marinated fish on a plate with gravy and roll it over on both sides so that the fish is covered with a thin layer of gravy, and the gravy will not fall down when you lift the fish.

When the oil is hot, we will start the very important step of deep-frying the fish.

To make sweet and sour fish, do not put the fish directly into the pot to fry, the fish is not fried, it is poured out with oil.

With a handheld fish tail, aligned with the center of the pot, do not let the head of the fish touch the oil, with a frying spoon to pour boiling hot oil from the fish tail down, pour two or three times, cut out of the fish fillets will be all the state of the open mouth, the fish body is light yellow, and then lift the tail of the fish to the head of the fish into the oil and fried two, fried to golden brown, and then open the fire, and then the whole fish into the pot to fry a little bit, and then turn over and then fry a little bit, so that the fish body and head are golden brown, and the fish body and head are golden. Fish body and head are golden brown can be, fish tail with a spoon to pour oil on the top a few times can be, in this small fire frying fish at the same time, start to do the soup, generally do sweet and sour fish have to be left and right to do it, otherwise do it is not so much.

Pour oil in a small pot, heat up the fire, turn the fire, put a few spoons of sugar in the oil (you can put more), stirring constantly, until the sugar in the oil presents a gelatinous, open the fire, so that the sugar in the oil just appeared white bubbles, pour in soy sauce, and stir, and then pour in the water, began to a small amount of thickening in the sugar, stirring while thickening, be sure to hook little by little, until the whole soup began to be more When the soup starts to thicken, stop thickening and add the green onion, ginger, garlic and MSG.

After putting onion, ginger, garlic, monosodium glutamate (MSG), the fish in the cauldron is also just fried, the timing of this match should be mastered, and then put the fish out of the pot to the middle of the plate, do not put it sideways, to put it up, so that both sides of the fish fillets can be supported by the fish does not fall, very good, like a living, and then the soup in the pot poured directly into the fish body, can be sent out to eat.

This way out of the fish, fish skin is really crispy, fish meat is tender, do not use any flour to wrap the fish body, so that the fish is made out of flour crispy, rather than fish skin crispy