Sweet and sour seabass

Cut green onions into rings and shred ginger.

Sweet chili sauce and white vinegar.

Soak in water for 30 minutes, use your hands to pick out the onion and ginger shreds, then filter into onion and ginger water and set aside.

The bass is cut from the tail.

Pour in the onion and ginger water, add cooking wine, salt, chicken essence, and five-spice powder and marinate for 2 hours.

Make a batter, the proportions are: 50% flour, 30% rice flour, 20% corn flour. Add water to make a batter.

Dice tomatoes, dice green onions, and dice red and green peppers and set aside.

First rub the fish with some dry flour, and then evenly batter the fish.

The oil temperature is 50%. First grab the fish tail, put the fish head into the oil and fry for a while to set it. Then put the whole piece in the oil pan and fry it. Don't turn it over in the middle to let the fish set. Use a spoon to pour the exposed fish with hot oil and fry it for about 6-7 minutes over medium heat.

Fry the fish until golden brown and crispy, place on a plate and sprinkle with green and red pepper.

Put oil in a pot, fry some minced garlic until golden brown, add sweet chili sauce, diced tomatoes, bring to a boil, add white vinegar, boil water, and thicken with starch water. Pour directly over the fish.

You're done.

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