Celery fish chunks

1. Material drawings.

2. Soak the fish meat in salt water first and change the ingredients to a knife.

3. Peel and boneless the washed fish meat, cut it into pieces, and I cut it with a straight knife.

4. Add wine, soy sauce, salt, pepper, ginger powder to the fish meat and mix evenly. Add wet starch and mix well.

5. Take a large plate, put dry starch on it, and stick the marinated fish meat piece by piece with dry starch.

6. After sticking, put it on a plate and try not to stack it.

7. Cut the celery into sections. This picture should have been placed in the front, but it wasn't placed properly.

8. Heat up the oil pan and lower the fish pieces one by one when the oil temperature is 60% hot, to avoid sticking.

9. Fry the fish until crispy and fragrant, then remove from the pan and drizzle with excess oil.

10. Start another pot and blanch the celery in water.

11. Use the remaining oil in the wok to stir fry some scallions, ginger, and garlic until fragrant.

12. Pour in blanched celery.

13. After stir frying, add fish chunks and stir fry quickly over high heat. Drizzle with light soy salt and sugar.

14. Stir fry evenly before serving.