Huadiao fish is a type of fish. Many people like to eat huadiao fish because it is nutritious. There are many ways to make huadiao fish, such as braising or stir-frying, which meets the food requirements of most people. Pay attention to cleaning before making huadiao fish to ensure a better taste.

After the fish is purchased, let the vendor kill it and clean it at home. There are two fishy lines on the fish that need to be removed to reduce the fishy smell. (The fishy lines are easy to find. Cut a slit below the tail and under the fish head, then pat the fish body with your hand. You will see a small point like a thread at the opening below the fish head. Gently pull it out with your fingers.)

Wash the fish clean and cut it below the pectoral fin. Cut off the fish head and cut the fish body into pieces one finger wide. Cut the scallions diagonally and slice the ginger, then add them to the cut fish pieces along with cooking wine.

Add two spoons of salt, mix well, and marinate for 30 minutes. Pour one bowl of huadiao wine, one bowl of sugar, and one spoon of salt into a large bowl and mix well. The wine and sugar must be added in abundance, and remember the 1:1 ratio.

Mix sugar and huadiao wine together and let it sit for a while. The sugar and wine sauce will become thicker as the sugar dissolves. Cover the sauce with a lid and chill it in the refrigerator for a while. Marinating the fish with the chilled sugar and wine sauce is even better.

Place a few slices of scallion and ginger segments in the pot and bring to a boil over high heat. After the fish is marinated, remove the ginger slices and scallion segments and place the fish pieces in a strainer. Use a large spoon to pour hot water over the marinated fish one spoon at a time, while draining off the excess water. This can effectively remove the fishy smell of the fish.

Place the fish pieces that have been poured hot water over them on a clean dry towel to absorb the excess moisture. Put oil in a wok over the fire and heat it to about 60-70 degrees. Do not rush to stir the fish pieces with chopsticks; wait a few minutes until the fish pieces set before touching them. Otherwise, it is easy to destroy the shape of the fish pieces. Keep frying over medium to high heat throughout the process.

Insert the skewers until the surface of the fish pieces turns golden. Use a strainer to remove the fish pieces. Put the fish pieces back into the pot for a second frying to make them crispier. The fish pieces are done when they turn deep golden yellow and the bones are very crispy.

Fry until the fish pieces turn deep golden yellow, then remove them. Quickly put the fish pieces into the iced sugar and wine sauce taken out of the refrigerator. Soak the fish pieces in the sugar and wine sauce for a few minutes, then pour the sauce into the pot.

Boil the sauce over medium heat until it boils, then simmer for about one or two minutes and turn off the heat. The sauce will become thicker and denser. Pour the thickened sauce over the fish, and the dish is completed.