1. Remove the scales from the fish, remove the internal organs, dig out the gills and wash them. Every 1.3cm, first straight (1.6cm deep), then oblique (2cm deep), then lift the fish tail to open the knife edge, sprinkle the refined salt into the knife edge and marinate slightly, and then evenly smear a layer of wet starch paste on the knife edge of the fish.
2. Pour the peanut oil into the spoon, and burn it on the high fire until it is seven ripe. Put the tail of the hand-held fish into the oil, and its blade will open immediately. At this time, use the spatula to drag the fish to avoid sticking to the bottom of the pot. Fry for 2 minutes, then turn over and fry for 2 minutes. Then lay the fish flat, press the head into the oil with a shovel and fry for 2 minutes. Fry the fish for about 8 minutes. When all the fish are golden, take them out and put them on the plate.
3. There is peanut oil left in the scoop. When it is six years old, put in the chopped green onion, ginger and garlic, cook the vinegar and soy sauce, add the meat clear soup, sugar and wet starch, and boil them into sweet and sour juice. Scoop out with the scoop and pour them on the fish quickly.
Tip: when frying fish, you need to know the temperature of the oil. If it's cold, it won't be colored. If it's overheated, it won't be cooked inside or outside. The tail can't be raised.