The practice of dry cooking crispy fish

Steam the potatoes, make a puree, put sugar in it and mix well.

Mashed potatoes are made into a round row at one end of the plate, shaped like a corn cob, with corn kernels inlaid on it.

This is the inlaid horseshoe corn.

Marinate the partial fish with salt, cooking wine, green onion and ginger for 30 minutes in advance, control the water, fry in the oil pan to evaporate the water, remove it when it is crispy and set aside.

Put vinegar, sugar, soy sauce, salt, and cooking wine in a small bowl and mix it into a bowl of juice. Put a little oil in the pot, heat it up, add green onion and ginger to the pot, put in the fried fish, quickly pour the juice into the bowl, turn the spoon twice, so that the juice wraps the fish and then put it on the plate.

After loading the plate, fry the starchy shrimp and place it on the horseshoe corn, and then drizzle with Thai style Sweet chili sauce, or tomato salsa.

The fish is crispy, and the potatoes are inlaid with corn and placed on top with shrimps shaped like horseshoes.