Mandarin fish, dried starch, tomato sauce, fresh soup, sugar, balsamic vinegar, wine, salt, minced garlic, diced bamboo shoots, mushrooms, peas, lard, shrimps and sesame oil.

working methods

1. Remove the scales and gills of Siniperca chuatsi, gut, wash and drain.

2. Wash all kinds of ingredients for later use

3. Hold the fish with a rag in one hand and cut off the head.

Hold the fish with one hand and cut it open with a sharp knife against the bone. Be careful not to cut off the tail here, turn it over and open another fish, and then drop the prickly meat from the belly of the fish here.

5. Cut two pieces of fish with the skin facing down, first cut a straight knife on the fish body, and then cut a diagonal knife until the skin becomes a diamond-shaped knife pattern.

6. Apply cooking wine and refined salt to fish head and fish respectively.

7. Roll the dried starch again, pick up the fish tail by hand and shake off the remaining powder.

8. Heat the wok with high fire, and then oil it. When it is 80% hot, first buckle the fish tail with your hands, and use a big spoon to take the hot oil from the wok from top to bottom and pour it on the fish (this will allow the fish with a flower knife to set first).

9. Then fry all the fish in the oil pan until golden brown. Take out the oil and put it in a plate.

10. The fish head is also fried into golden brown (hold the fish head down with chopsticks when frying, so that its chin can be shaped).

1 1. Put the fried fish head and body back into the shape of the whole fish, with the head and tail tilted.

12. Put the tomato sauce into a bowl, add some fresh soup, sugar, balsamic vinegar, wine, soy sauce and wet starch and mix to make the sauce.

13. Leave a little oil in the pot, saute shallots, take out, add minced garlic, diced bamboo shoots, diced mushrooms, peas and shrimps, stir fry, thicken with high fire and sprinkle with sesame oil.

14. Pour the pan on the fish.