Seasoning: ginger juice 10g spiced powder 2g yellow wine 25g white sugar 75g soy sauce 30g vinegar 10g rapeseed oil 125g each.

Making method of sweet and sour crispy fish;

1. Cut the lower part of the fish jaw with a 1 knife (the length of the knife edge is 3cm), dig out gills and internal organs, wash with clear water, cut off the head and tail, cut into pieces with a thickness of 0.7cm, put them in a bowl, mix well with yellow wine, ginger juice and soy sauce, marinate for 5 minutes, take them out, spread them on a bamboo curtain, and drain the water for later use.

2. Put the wok on the fire, boil the vegetable oil until it is 70% hot, put the fish fillets into the oil pan one by one, fry until brown, and take them out with a colander;

3. Pour the oil in the original wok, add vinegar and sugar, add the fish fillets on medium heat until the sugar melts, lift the wok and turn it over a few times, then pour in the cooked vegetable oil, put it on a plate and sprinkle with spiced powder.

For more information about sweet and sour crispy fish, please see Mint.com Food Bank /shiwu/tangcusuzu 3.