1. Wash the mandarin fish first, apply a little salt on it with a knife, then put it into the pot and fry both sides.

2. After frying, add garlic, ginger, vinegar, sugar, red and green chili peppers, wine, and soy sauce.

3. Boil it in a pot, add some cornstarch and MSG, pour it into the pot and cook it for a while before eating.

Mandarin fish, also called turtle fish, is a carnivorous, scaly fish; it belongs to the Lipidae family in taxonomy. Mandarin fish has flat sides, bulging back, thick body and pointed head. ?It is one of the "four famous freshwater fishes" in my country. Mandarin fish has tender meat, less spines and more meat. Its meat is in the shape of flaps and tastes delicious. It is really the best fish. The Tang Dynasty poet Zhang Zhihe wrote a famous poem in his "Fisher's Song", "Egrets fly in front of Xisai Mountain, peach blossoms flow and mandarin fish are fat", praising this kind of fish.

Mandarin fish has a thick body, tall and flat sides, a large mouth, terminal position, a slightly slanted mouth cleft, the maxilla extends to the back edge of the eye, the mandible is slightly protruding, and the small teeth on the front of the upper and lower jaws are enlarged. Canine-shaped, lateral position above the eye, 4 to 5 spines on the posterior edge of the front gills, 2 flat spines on the back of the operculum, small round scales, long dorsal fin, spines on the front and branches on the back Soft strips, the body is yellow-green, the abdomen is yellow-white, and there are irregular brown stripes on both sides of the body. Mandarin fish like to live in clean and transparent places.