Clean the fish and then make 3-4 vertical cuts on the fish firstly. And then turn over the fish and make 2 smaller cuts on the chunk. We are doing this for better flavoring and more shells.

Spread salt and cooking wine on the fish both on the surface and inside. Then place scallion and ginger shreds inside the fish and marinate for 30 minutes.

Clean the fish and remove scallion and ginger sections.

Heat oil in a wok until 160 degree C.

Coat the fish with cornstarch. Remember to coat the smaller cuts we made in step 1 too. Set aside for 2-3 minutes.

(optional) Hold the fish tail and let the head down, and then drizzle the hot oil on the fish meat to help fix the shape. Place the fish in and fry until golden brown. Turn over twice. Keep slow fire all the time. This process may take 6-8 minutes depending on your fire.

During the process of deep-frying, prepare another smaller pot, add all the ingredients for sweet and sour sauce expect starch water and simmer for 2 minutes. Stir in starch water and cook until the sauce is well thickened.

Drizzle the sweet and sour sauce after the fish is transfer to serving plate.

Place some leek onion shreds for decorating.