1.

Scale the fish and wash the internal organs. Slice, the thinner the better, and cut the thick belly into two pieces.

2.

Marinate fish fillets with salt, pepper (white pepper is the best, I use black pepper with some impurities) and egg white 10 minute.

3.

Fish fillets are coated with a thin layer of starch and fried in oil pan until crisp and golden.

4.

Pour all the oil out of the pan. Add tomato sauce, vinegar, sugar and water and cook until the soup is thick.

5.

Add sesame seeds and fish fillets, turn over and stir together.

6.

Stir the fillets evenly, take them out and stir them evenly.