1, ingredients: 2 strips of big fish, 2 tablespoons of soy sauce, 2 tablespoons of cooking wine, 2 tablespoons of soy sauce 1/2 tablespoons, oyster sauce 1 spoon, ginger powder, pepper, star anise powder, oil, sugar 1 spoon, five willow juice and tomato sauce.

2. Wash and drain the big fish, cut the big fish into pieces (probably a little bigger than mahjong) and marinate ingredients: ginger powder, pepper, star anise powder, soy sauce, soy sauce, sugar, cooking wine and raw oil are added to the fish pieces in turn and marinate for more than 30 minutes.

3. Prepare a clean bowl or dish, put about 50g or more flour into it, put the marinated fish pieces into the flour one by one, and let each fish piece be fully glued with flour and cold oil in a hot pan. When the oil temperature is high enough (you can use bamboo chopsticks to test it, and chopsticks can feel bubbles when touching the oil), put the fish pieces into the oil pan one by one and fry them. Fry for about 1 min for the first time, drain the oil, heat the oil, and then fry until golden. Note that the fire is controlled in medium fire.

4, Wuliu juice, buy a ready-made bottle of Wuliu juice, probably use half, add a proper amount of tomato sauce and water, heat it with a vegetable pot, then pour in the sauce, thicken it, and pour in the fish pieces.