It is more troublesome to do it at home. You must have a pot big enough to fry fish with enough oil. A more flexible way is to bone the fish, cut it into three pieces with an oblique knife, trim it to the thickness of French fries with scissors, and fry the sticky starch into golden yellow. The head and tail in the middle can be fried, steamed or cooked before serving. Cover the fried fish pieces on the fish bones to make a whole fish, and then pour the juice. Feel free to taste, you can have sweet and sour, tomato juice and soy sauce.

It is relatively convenient and easier to cook at home.

Chinese cooking, pay attention to the right amount, a little bit, don't be too rigid about the menu, so you lose the fun of cooking. As long as it has its shape, its spirit and its favorite taste, who can say that you are not cooking that dish?

In fact, if I had childlike innocence, I might just use fried fish pieces, take a big plate with a poached egg in the middle, and then pile the fish pieces into the hair of the lion's head, with the poached egg as the lion's face and the small tomato as its eyes. In short, I will find a cartoon lion image and display it on the plate and table. If I have children at home, I will definitely like it. Can you say I'm not a golden lion fish?