Dissect the sea bass and take out the internal organs and clean it cleanly

Straight knife to change the knife, the horizontal knife slices out the fish meat without cutting off, and then the opposite side of the straight knife to change the knife three times. The whole fish is divided neatly in this way.

Pour cornstarch in a large bowl and set aside, put the sea bass into the cornstarch with a paper towel and pat the cornstarch evenly over the fish

After finishing the sea bass, hang it upside down and shake it to get rid of the excess starch. Put the sea bass aside

Make the starch paste, add the remaining dry starch to the new starch, add the right amount of water and stir well to make the starch paste keep falling

Hanging the paste, the starch paste will keep falling

Take a clean pot, pour the vegetable oil to submerge the fish, and set aside on high heat. Meanwhile, stand the fish upside down to prepare the batter. Working with a large spoon, pour the cornstarch paste over the fish until the fish is completely and evenly coated.

When the frying pan is slightly smoking, place the fish upside down on the frying pan and pour oil over the fish to coat.

Place the fish into the frying pan and fry until golden brown.

Drain the fish and place it on a plate, turning the fish out

Make the sweet and sour sauce at the same time as you fry the fish. Wine, sugar, vinegar, water, soy sauce, cornstarch, ginger, mix well and set aside. Add starch, add ginger,

Take another clean frying pan, preheat on high heat, pour in two tablespoons of vegetable oil, pour the sweet and sour sauce slowly into the pan, stirring evenly until the sweet and sour sauce becomes sticky, boil, you can turn off the fire

Pour the sweet and sour sauce evenly on the fish, so a sweet and sour and delicious sweet and sour sea bass is complete.