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.

working methods

1. Scales and gills of Siniperca chuatsi are removed, internal organs are removed by laparotomy, and the skin is washed. First put the fish skin straight on the fish body, and then put it obliquely until the fish skin becomes a diamond-shaped knife pattern. Mix well with Shaoxing wine and refined salt, spread it on fish head and fish, roll dry starch, and shake off the remaining powder by hand.

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

The fire heats the lard in the pot. When it is 80% hot, first turn over two pieces of fish, lift the tail wings of the fish, put them in an oil pan and fry them slightly to make them shape, then fry all the fish in the oil pan until they are golden yellow, scoop them up, put them in a plate, and put the fish heads in a squirrel shape;

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