1. Process the fish, scale it, remove the gills, remove the intestines and wash it.Pay attention to the flower knife, change the opening of the straight knife to the slant knife and go deeper to make the flowers bigger.

2. Tassel gravy, flour 1:1 starch, one egg, appropriate amount of oil, mix well and set aside.If you like to eat coating, you can order more.

3.Bake the fried fish, take the fish tail and shake it open with a flower knife, and hang the tassels evenly on it.When the oil is warm, use a spoon to pour the oil on the fish to shape it, then change the heat to medium and put it in the pan to fry for the first time until cooked through.

4. Boil the juice, heat the pan with cold oil, add sugar, white vinegar, tomato paste, and add a little salt.Don't add too much white vinegar at one time, you can control the taste yourself.Add white sesame seeds, ginger foam, etc.according to personal preference

5.Finished product, fish is cooked twice in oil, the oil temperature is slightly higher, fried and crispy, put it on the plate, put it on the plate, put a clean cloth on your hand to insulate it Press the fish and pay attention to the concentration of the juice before pouring the sauce.If you add oil, the fish will become brighter.