material

200 grams of osmanthus fish, 2 grams of wine, pine nuts 10 grams, a little pepper, tomato sauce 10 grams, vegetable oil 15 grams, 500 grams of wet starch, 40 grams (50 grams actually eaten), salt and vinegar 15 grams.

working methods

1. Siniperca chuatsi scales, gills, fins and internal organs, turns around the leather coat, washes it, cuts off the fish head, spreads it out and pats it flat. Cut the bones off the fish's back with a knife (don't cut the fish's belly), and leave a spine at the tail about 1 rain. After the Siniperca chuatsi is boned, the skin is laid down and cut into flower knives with an oblique knife. The knife is as deep as 4/5 of the meat. Don't cut the skin of the fish, make a hole in the tail and pull the tail out of the knife.

2. Sprinkle salt, pepper, cooking wine and wet starch (a little) on the fish and wipe well.

3. Heat the wok, pour in the vegetable oil, and the oil is 70% hot. Dip the mandarin fish in starch, fry in oil pan for a few minutes, then dip the fish head in starch, fry in oil pan until golden brown, and take out. Put the side with the flower knife face up in the fish pot and put it on the fish head.

4. Put the pine nuts in the oil pan, cook them, remove them and put them in a small bowl. 5. Leave a little oil in the wok, add a little broth, add salt, sugar, ketchup and vinegar, bring to a boil, thicken with wet starch, add a little hot oil, stir well, pour it on the fish and sprinkle with pine nuts.