The authentic method of dry-roasting mandarin fish is as follows:

Cut the mandarin fish by caesarean section, remove the scales, gills and internal organs and then wash it with water. Make a few cuts on both sides of the fish body with a knife, apply salt and marinate for 2 minutes. Chop the fat and lean meat into fine pieces. Remove the roots from the green onions, wash them and cut them into 6 cm long sections. Soak red pepper, remove seeds and chop finely. Add appropriate amount of water and sweet and sour MSG to mix the sweet and sour sauce. Add oil to the frying pan, heat it to 60% heat, and fry the fish until it turns light yellow. Heat the casserole over high heat until red, pour in the oil, and stir-fry the minced meat. Light oil, when the meat is crispy, add green onions and pickled peppers and stir-fry. Add vinegar, sugar, soy sauce and soup, then add the fish. Cook over low heat for 5 minutes, turn over, and when the soup is dry and oily, put it into a plate, mix everything in the pot evenly, and hang it on the fish.