Sweet and sour mandarin fish

Ingredients:

1 mandarin fish, magnolia slices, Beijing cake, cucumber, peanut oil, soy sauce, rice vinegar, sugar, Shaoxing wine, Starch, green onions, fresh ginger.

Method:

1. Remove the scales and gills of the mandarin fish, cut off the needles on the back and one needle on the lower side of the belly, and leave the rest intact. With the fish's belly to the right, cut between the belly water and the water under the gills. Cut all the way to the anus. Take out the five internal organs and gills. Make a cut every 2 cm from under the gills. Stand up and cut the bone. , one paragraph after another, all the way to the end. Then make two more cuts along the fish, and slice them equally on both sides. Peel and mince green onions and fresh ginger, cut jade slices, cucumbers, and Beijing cakes into three-thirds square dices, and soak the starch in water;

2. Place the wok on a high heat and pour in peanut oil. , when it is 60% hot, coat the mandarin fish with thicker water starch (coat it evenly from the tail to the head, all over the body), fry it in the oil pan until it is thoroughly browned, take it out and put it on a fish plate. Use a clean cloth to hold the fish from head to tail;

3. Place the frying spoon on a high fire, pour in a little peanut oil, and when it is hot, pour the gravy into the pot and stir-fry with a hand spoon , add oil, pour it on the fish (spread from head to tail), and finally sprinkle with diced Beijing cake and serve.