That’s because you didn’t tighten the batter when basting it, that is, the cornstarch didn’t wrap the fish fillets tightly, causing the fish to come out of the batter. The reason is that there is too much water in the fish fillets, which exceeds the water absorption range of the cornstarch and causes desizing. When you pickle the fish fillets, you should not add cooking wine, because cooking wine contains a lot of water, which is the main reason for the failure of sizing. In addition, let me tell you a scientific reason. The alcohol in cooking wine can cause the protein to lose water, causing your fish to lose elasticity and affecting the taste. Cooking wine should be added directly to the soup.

The correct order for pickling must be to dry the fish fillets first, then add salt and rub them evenly. The salt can further dehydrate the fish. At this time, you need to use kitchen paper or kitchen towel to absorb the bowl. Add the excess water, then add cornstarch and mix well. Finally, let it sit for 15 minutes. Wait for the cornstarch to tightly wrap the fish before adding it to the pot. Add the eggs before adding it to the pot. Mix well and then put it in the pot immediately to ensure that it will not be dehydrated. .