Ingredients: ingredients: mandarin fish 1 strip (about 1.2 kg), 50 grams of magnolia slices, 50 grams of mushrooms, 25 grams of fresh peas and 90 grams of egg white. Seasoning: vegetable oil 800g (about 200g), cooking wine 25g, onion, ginger and garlic 15g, salt and flour 10g, monosodium glutamate 4g, sugar 120g, rice vinegar 50g, soy sauce 25g and dried water chestnut powder 100. Features: golden color, squirrel-like, tender outside and mellow inside. Operation: (1) Scrape the scales, gills and internal organs of Cinnamomum cassia, then clean them, cut off the fish head with an oblique knife, cut off the fish head from the chin along the pectoral fin, cut off the fish body horizontally along both sides of the back to the fish tail, connect the fish tail with the fish, cut off the spine, chest spines, tendons and soft belly, and then slash the fish with a knife. Then spread seasoning (salt 2g, cooking wine 15g) on the fish head and fish, and roll dried water chestnut (50g). Finally, roll 90g egg white, add 10g flour, 50g water chestnut and 5g wet starch to make a thin paste, then lift the fish tail by hand to spread the knife edge and shake off the residual paste. (2) Slice onion and ginger. Cut garlic into fine particles. Wash magnolia slices and mushrooms, and cut them into small dices. Blanch fresh peas with water for later use. (3) Stir-fry the spoon over high fire and pour in the vegetable oil. When the heat reaches 80%, slowly put the fish tail into the oil and fry it slightly. Then put the oil surface into the pot (put two pieces of fish symmetrically so that the tail is inclined) and cover it with a clean towel. Gently knead the meat with your hands to open the fish mouth. (4) When the minced onion, ginger and garlic are fried in a hot oil spoon, add Flos Magnoliae, diced mushrooms and fresh peas, then add sauce wine, monosodium glutamate, rice vinegar, white sugar, 10g cooking wine, 8g salt and chicken soup, and thicken with wet starch after boiling. (5) At this time, light another frying spoon, pour in 25g vegetable oil for heating, and pour in the seasoning juice of another frying spoon. Crunch, pour it out and pour it on the mandarin fish.