material

Mandarin fish, dried starch, tomato sauce, fresh soup, sugar, balsamic vinegar, wine, salt, minced garlic, diced bamboo shoots, mushrooms, peas, lard, shrimps and sesame oil.

method of work

1, remove scales and gills from mandarin fish, cut open the abdomen to remove internal organs, and wash. First, brush the fish skin down on the fish, then obliquely, until the fish skin becomes a diamond-shaped knife pattern, mix it with Shaoxing wine and refined salt, smear it on the fish head and fish, then roll on dry starch, and shake off the remaining powder by hand.

2. Put the tomatoes in a bowl and add fresh soup, sugar, balsamic vinegar, wine, salt and wet starch to make a sauce;

3. Heat the lard in the wok with a large fire. When it is 80% hot, first turn over two pieces of fish, wing up the fish tail, put it in the oil pan and fry it slightly to make it shape, then fry all the fish in the oil pan until it is golden yellow, pick it up, put it in a plate, and put the fish head into a squirrel shape;

3. Leave a little oil in the pot, stir-fry the onion, take it out, add garlic cloves, diced bamboo shoots, diced mushrooms and peas, stir-fry the sauce with high fire, mix the lard and shrimps, pour sesame oil on it, and pour it on the fish.