Sweet and sour mandarin fish, also known as squirrel mandarin fish, is a traditional dish in Su Bang cuisine. After cooked, this dish looks like a squirrel, crisp outside and tender inside, orange in color, sweet and sour, and has a loose red fragrance. The practice is as follows:

Preparation materials: 500g of mandarin fish, 30g of pine nuts, 0/20g of sugar/kloc, 200g of white vinegar, and 0/00g of Le Jia tomato sauce/kloc.

First, all the materials are ready.

Second, the mandarin fish is boneless, and the fish is cut into diamonds along the grain to bloom.

Third, put a little salt on the fish, then add starch and grind it into powder.

Fourth, put enough oil in the pot, heat it (180 degrees, and smoke begins), add the fish and fry it until the color is golden, and then take it out.

5. Start the pot again, put white vinegar and sugar in the pot, heat it, add tomato sauce after saccharification.

6. Add water to the starch to make a sauce, then pour it into the pot and stir it evenly to make a thick juice. Pour the juice on the fish.

Seven, sprinkle pine nuts on the fish.

References:

Baidu encyclopedia-sweet and sour mandarin fish