Squirrel mandarin fish: Ingredients: 1 fresh mandarin fish, 30 grams of winter bamboo shoots, 30 grams of wet mushrooms, 50 grams of fresh peas, a little egg white, 6 grams of cooking wine, 6 grams of refined salt, 150 grams of white sugar, 50 grams of white vinegar, 25 grams of Zhenjiang balsamic vinegar, 100 grams of tomato paste, 5 grams each of minced onion and ginger, 7 grams of minced garlic, 50 grams of dry starch, 20 grams of wet starch, and an appropriate amount of peanut oil.

Method: 1. Scrape off the scales and gills of the mandarin fish, disembowel the mandarin fish and remove the internal organs, wash it, cut the fish head diagonally up to the pectoral fins, cut open the fish head at the chin, flatten it with a knife, and cut it along the backbone of the fish. Use a knife to cut open the fish to the tail. Cut off the backbone so that the two pieces of fish are lightly connected from the tail. Remove the breast spines and trim them neatly. Use a knife to make a cross on the fish so that the fish becomes a small diamond-shaped knife pattern. Cut the knife edge deep into the fish skin, marinate it with cooking wine and refined salt, then pat dry starch on the fish head, pat dry the starch on the fish head, and shake off the remaining starch.

2. Heat the wok, add oil, and cook until it is six-mature. Add the fish head to the pan and fry it until cooked. Use cooking wine, refined salt, egg white, and dry starch to slurry the shrimps. Cut the winter bamboo shoots and mushrooms into pieces. Pea-sized dices.

3. While frying the fish again, heat up another wok, add oil and remove the shrimps until cooked. Replace the wok, add oil, and add onions, ginger, garlic, and bamboo shoots. Stir-fry diced diced mushrooms and peas thoroughly, add tomato paste, sugar, refined salt, white vinegar, and clear soup to a boil, thicken with wet starch, and add balsamic vinegar. Take another pot, add 50 grams of oil, and when it is cooked, pour in the gravy and put the refried fish on a plate. When the pot is slurry, pour the marinade on top to make a "squeaking" sound, and sprinkle with cooked fish. Serve with shrimps.