Accessories: pork 100g.

Seasoning: 5g of salt, 40g of soy sauce, appropriate amount of tomato sauce, vinegar 10g, 20g of sugar, 50g of shallot, pickled pepper 10g, and 30g of vegetable oil.

Dry roasted mandarin fish

1. Siniperca chuatsi (Siniperca chuatsi) is cut open, scaled, gilled and eviscerated, and then washed with clear water;

2. Cut a few knives on both sides of the fish with a knife and marinate with salt for 2 minutes;

3. Chop the lean pork into fine powder;

4. Rooted onions, washed and cut into 6 cm long sections;

5. Soak red pepper, remove seeds and chop;

6. Add appropriate amount of water to sugar, vinegar and monosodium glutamate, and mix the sweet and sour juice evenly;

7. Put the spoon on the fire and stir fry until it is 60% hot, and fry the fish into light yellow;

8. Put the casserole on the fire, pour in the oil and stir-fry the minced meat;

9. Bright oil, when the meat is crisp, add onions and pickled peppers and stir fry;

10. After boiling, add vinegar and sugar juice, white sugar, soy sauce, soup and fish;

1 1. Simmer for 5 minutes, turn over, and serve when the soup is dry and shiny;

12. Pour the tomato sauce on the mandarin fish.