What’s the best way to make sweet and sour fish?

Sweet and sour fish does not have high requirements on fish species, and all “four major fish” can be used. The method is: remove the scales from the whole fish, slice the fish diagonally a few times, but do not cut it off. Mix salt and vinegar together, apply evenly on the body of the fish and in the seams of the fish, and marinate for fifteen minutes. Then prepare two pots, a large pot and a small pot. Cook the fish in a large pot, seasoning in a small pot, prepare a plate of rice noodles, green onions, ginger, garlic slices, salt, sugar, soy sauce, MSG. It is best to have gloves, aprons, and sleeve protectors, because if you often have trouble holding fish, Dry and humid, your hands will be covered in blisters. Put one-third of the oil in the large pot. The amount of oil depends on whether it can cover the sunken part of the fish body. More is okay, but not less. Making sweet and sour fish consumes a lot of oil. Heat the oil over high heat. While the oil is heating up, place the marinated fish on a plate with gravy and turn it over on both sides so that the fish is covered with a thin layer of gravy so that the fish gravy will not fall when you lift it. It will be subject to the drop. When the oil is hot, it is time to start a very important step - frying the fish. When making sweet and sour fish, be careful not to put the fish directly into the pan and fry it. The fish is not fried, but poured with oil. Hold the fish tail with your hand and aim it at the center of the pot. Don't let the fish head touch the oil. Use a cooking spoon to pour the hot oil downward from the fish tail. After pouring it two or three times, the cut fish fillets will all appear open. , the fish body is light yellow, then lift the fish tail and put the fish head into the oil and fry it twice until golden brown, then turn on low heat and put the whole fish into the pot and fry it. Turn over and fry again until the fish body and head are golden brown. Use a spoon to pour oil on the fish tail a few times. While frying the fish on low heat, start making the soup, usually sweet and sour. The fish must be bowed from left to right, otherwise the result will not be the same. Pour oil into a small pot, heat it up over high heat, turn to low heat, put a few spoons of sugar (you can add more) into the oil, stir continuously until the sugar becomes gelatinous in the oil, turn up the heat so that the sugar is in the oil. When white foam just appears in the oil, pour in soy sauce and stir, then pour in water, and begin to thicken the soup with sugar in small amounts, stirring while thickening, be sure to thicken it bit by bit until the entire soup becomes thinner. When thickened, stop thickening and add onions, ginger, garlic and MSG. After adding the onions, ginger, garlic, and MSG, the fish in the big pot is just fried. The timing must be mastered. Then take the fish out of the pot and put it in the middle of the plate. Don't put it sideways, but put it upright. , so that the fish fillets on both sides can be opened to hold the fish up, which is very beautiful and looks like alive. Then pour the soup in the small pot directly onto the fish, and you can take it out to eat. The fish made in this way has really crispy skin and tender fish meat. Do not use any flour to wrap the fish body. The fish made in this way will be crispy with flour instead of crispy fish skin