Specific methods of attaching squirrel fish:
1. Remove scales and gills from mandarin fish, disembowel, 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.
4. Hold the fish with one hand, and use a sharp knife to slice the fish against the bone. Be careful not to break the tail here, turn over and slice another piece of fish, and then slice off the prickly meat in the fish belly.
5. Cut the two pieces of fish, first straight and then obliquely on the fish with the skin facing down, until the fish skin becomes a grain of wheat.
6. Mix well with cooking wine and salt, and apply them to fish head and fish respectively.
7. Roll the dried starch again, and shake off the remaining powder by hand.
8. Heat the oil in the wok with a large fire. When it is 80% hot, first hold the fish by hand and pour the hot oil in the wok on the fish from top to bottom (so that the fish with the flower knife can be shaped first).
9. Put two pieces of fish wings and fish tails, and put them in an oil pan to fry them slightly to shape them; Then fry all the fish in the oil pan until golden brown, pick them up and put them on the plate.
10. The fish head is also fried into golden brown in the oil pan (when frying in the pan, press the fish head with chopsticks to make its chin spread and set).
1 1. Put the fried fish head and fish back into the shape of the whole fish, with the head and tail tilted.
12. Put the tomato sauce into a bowl, add fresh soup, sugar, balsamic vinegar, wine, June fresh soy sauce and wet starch to make a sauce.
13. Leave a little oil in the pot, stir-fry the onion, take it out, add garlic cloves, diced bamboo shoots, diced mushrooms, peas and shrimps, stir-fry the sauce with high fire, then pour sesame oil on it.
14. Take the pan and pour it on the fish.