The first step is to gut the bought fish, clean it, and then cut off the head. Remember to cut the fish head off the gills. Then from the side of the fish, as shown above, above the fish's spine, don't cut the spine, we will throw it away later.

In the second step, take the same method as in the first step, and cut it from the spine of the fish to the tail. Be careful to cut the fish tail slowly, and don't cut it off. As for the reason, we will know after frying fish.

The third step, as shown in the above picture, when the fish tail comes out, we will stop, then cut the spine directly from the fish tail and discard it, as shown in the above picture.

The fourth step, after cleaning the fish's spine, we cut off two fish bellies with a knife, because there are big fish bones and bones in the fish bellies. After cleaning in this way, after our treatment, basically no thorns or less thorns can be achieved. Keep looking down.

The fifth step, please refer to the above picture, this is a fish belly, a very thin layer, novice friends must pay attention, do not cut too fast, so as not to scratch your fingers.

Step 7, after the fish belly is cut off, the last knife is cut down from the place where the fish belly is attached, so that the fish belly and the fish belly are completely separated.

Step 8, as shown in the above two pictures, you can clearly see that the front and back sides of the fish are clean after cutting off the belly of the fish, and you can clearly see the texture of the fish from the fish body. I believe many people have never seen this method of cutting fish, haha. But it doesn't matter. What you haven't seen will surprise and excite you. It's still at the end. If you don't believe me, let's keep looking down slowly.

Step 9: We press the fish with our left hand and cut the fish vertically with our right hand, as shown in the above picture. When cutting, cut one by one vertically. Remember here, don't cut the fish skin. Otherwise, it is not conducive to our next production. Cut into strips, and the distance between each strip is about 8-10 mm.

Step 10, cut the fish without breaking the skin. This meat looks clean.

Step 11: Cut the strips vertically, and then cut them horizontally. Remember, just like step 10, don't cut the skin of the fish. In this way, after we cut the fish vertically and horizontally, the fish will become a big cubic particle meat knot.

Step 12: Prepare a basin, put an egg in the basin and add a little salt. Then put the fish we just cut into a pot and grab it evenly by hand so that the egg liquid can fully adhere to the fish. Remember, you should add the right amount of salt in this step. Don't forget to add salt. About a spoonful of salt will do.

Step 13: Prepare a stainless steel end plate, pour corn starch into the end plate, then put the fish with egg liquid in it, grab the dry starch by hand and sprinkle it evenly on the fish, remember to sprinkle it evenly. Then lift the fish's tail and pat it on the body. After photographing the excess dry starch, put the fish aside for use.

Step 14, prepare two small iron pots, and pour 80 grams of tomato sauce into the first pot. Put 30 grams of white vinegar in the second pot, then add 40 grams of sugar, and add about 0.4 grams of salt. This is what we often call sweet and sour juice. The purpose of putting salt in it is to enhance the bottom taste and prevent it from feeling too sweet and greasy.

Step 15, then we lift the two ends of the fish, pinch the skin from both ends, and try to keep the two parts close together, and don't separate the two fish. The fish tail is easily pinched off because it is not cut off, and the other side is also broken, so we need to pinch it tightly. Then we look down.

Step 16: Lift the fish and put the bottom of the fish in a 50% hot oil pan. Don't let go of your hands yet Under the condition that the bottom shape will not loosen, we will hold the fish tail in one hand and slowly put the other end into the pot. After the other end is completely shaped, we lift the fish tail, turn the fish up and down, and then slowly put the fish tail into the oil pan. Then put the fish head in the pot (the teeth and back palate in the fish head are removed, which is very fishy), fry the fish and put it on the plate. After frying, take it out and put it in the fish plate. The fish head is also here. It should be noted that when all the fish are fried in the pot, the oil should be poured on the fish with a spoon.

Step 17: Heat the oil in the pot, then add the tomato sauce prepared in advance, stir-fry over medium heat 15 seconds, mainly stir-fry the tomato sauce. After the tomato sauce is cooked, we pour the prepared sweet and sour juice into the pot. At this time, add a little water and continue to stir with the tomato sauce on low heat until it becomes sticky, and then add a little hot oil to stir. {It takes about 90- 150 seconds to stir-fry until it is thick after adding sweet and sour juice} Special reminder-tomato sauce is a slender bottle in the shape of a beer bottle, but it is not as big as a beer bottle. Don't buy that kind of ketchup in small tin bottles.

Step 18: Finally, after adding hot oil and stirring, directly take the pot and slowly pour the prepared juice on the fish.