Cut a few cuts on the top of the fish (and the direction perpendicular to the fish body), 2 sides should be cut and even. Then rub the surface with salt and marinate for half an hour.

Prepare the batter by mixing 2/5 cornstarch + 3/5 pasta with water to form a paste, and coat the marinated fish with the batter.

Meanwhile, prepare the starch paste for the sauce. The quantity depends on personal preference. Don't make it too small, but at least pour it over the whole fish.

Prepare a pan of hot oil and fry the fish. Put the rest of the fish into the hot oil by holding the tail first, and use a spoon to pour the hot oil over the fish. Then put the fish in whole. While frying the side facing up, use a spoon to drizzle the oil to make sure the heat is evenly distributed, and you need to turn the fish over at intervals, being careful not to break it up. A **** should be fried for about 10min~15min.

Make the sauce while frying the fish: put a little oil in another pot, then put in a small amount of chopped green onion and ginger, add water, bring to a boil, put in the cooking wine, sugar, monosodium glutamate, vinegar, and a very little soy sauce (to adjust the color). Add the rest of the remaining minced green onion, ginger and garlic, and pour in the prepared starch paste slowly while stirring. Taste and it's ready when it's ready.

Over there, plate the fish when it's fried, then drizzle the sauce and serve.

This practice should be eaten as soon as possible after the sauce is poured, otherwise the flavor and texture will be much worse. You should try to eat it as soon as possible. If you need to take it with you like I do, make sure you take the fish and season it separately and heat it up and pour the sauce over it before you eat it. In addition, the fish is fried whole, so it needs more oil. The fish I used today was 1.7 pounds, and I poured about 1.5 liters of oil into the pan when I fried it. ...... It's okay, you can reuse this for stir-frying and it won't affect the flavor. (If the oil used to fry the fish has a taste or is not translucent, you can cut potato pieces into the frying, so that the oil will not have a fishy taste, the potatoes also have no taste can be used to do other dishes.)

Note, frying things to be careful, do not burn yourself oh.