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800g of mandarin fish, onion 1 g, ginger 1 g, proper amount of salt, proper amount of white pepper, egg 1 g, a little starch, tomato sauce150g, 300g of white sugar, 250ml of white vinegar, a little sour plum sauce, a little pine nuts and seasoning.

1. Making sweet and sour sauce: 250 ml of white vinegar, 300 g of white sugar, 0/50 g of tomato sauce/kloc, a little sour plum sauce, simmer on low heat until the sauce is thick, and put it out for use;

Slaughter 800 grams of washed mandarin fish, remove the head and cut the gills for later use, slice the fish on both sides of the fish, connect the tails, and then remove the fishbones;

Fish needs to be cut with a knife. First cut diagonally in one direction along the grain of the fish, and then cut diagonally in the other direction, thus making a cross knife pattern.

Add onion 1 g, ginger 1g, appropriate amount of salt, appropriate amount of white pepper and 5ml of cooking wine into1egg, stir well, and add fish and fish gills for sizing and curing;

Add more oil to the hot pot. When the oil temperature reaches about 60%, spread raw powder evenly on fish and fish gills.

Fish gills should be fried in a pot first, then the fish should be fried until the outer layer is golden, and then taken out and put on a plate;

Finally, heat the sweet and sour juice cooked in advance, add a little water starch to thicken it, pour it on the fish and sprinkle a little pine nuts.