How to fry sweet and sour fish?

The first step is to clean the fish first, and cut 4 to 5 oblique mouths on both sides of the fish with a kitchen knife, but don't cut them off;

Step 2, add starch and egg white to form a thick paste, which is evenly applied to the whole body of the fish, including the incision;

Step 3, put 1 kg cooking oil into the pot, fry the wrapped fish until golden brown when the oil temperature is about 80 degrees, and take it out to control the oil for later use.

Preparation of sweet and sour juice:

Shanghai white vinegar 1000g, Le Jia ketchup 800g, strawberry jam 350g, sugar 800g, salt 10g, sliced red pepper and lemon, if the dosage is relatively small, it can be reduced proportionally.

Weigh all the ingredients in proportion and put them into the pot, except red pepper and lemon. Simmer slowly, then boil. Don't burn them for a long time, the sour taste will evaporate. Finally, add red pepper and lemon and soak them in it to relieve boredom and leave fragrance.

Of course, there is a relatively simple traditional practice, which is to simply make sugar and vinegar, put a little oil in the pot, stir-fry ginger and rice, put a little fresh soup, put a little soy sauce for coloring, put monosodium glutamate, add a little sugar, and finally thicken the water with starch, put balsamic vinegar or baoning vinegar from the pot, pour a little sesame oil, and pour the juice into the dish if the salad oil is not evenly collected. The last bit of coriander embellishment is perfect.