Practice steps: 1, fish head treatment: guppy scaled and washed, along the back of the gills of the fish on each side of a knife, remove the gills, the head of the fish cut down, the head of the fish shaped well, standby. 2, fish bone fish thorns processing: knife sticking to the bone of the fish across the fish meat sliced open on both sides, the tail does not cut off the middle of the hard bone (pay attention to not cut off the skin of the fish). Then the fish belly on the fish spines with a diagonal blade down, remove the remaining small fish bones. 3, flower knife steps: lay the fish body flat, placed horizontally on the board, 45 degrees diagonally under the knife, pull out the interval of 0.5 cm of the knife, and then cut vertically, sliced out of the rhombus-shaped meat, do not cut off, cut to the skin of the fish can be cut to the skin of the tightly. 4, the fish marinade: add the water immersed in the fish, add monosodium glutamate, a little salt, pepper, green onion, ginger slices grasp and mix evenly ( Fish soaked for about 20 minutes to taste). 5, pouring sauce seasoning: water, tomato sauce, white vinegar, sugar (vinegar and sugar ratio is 1:4), less salt. 6, pat on the starch: use kitchen paper towels to absorb the water of the fish head, fish, pat on the starch, be sure to shoot evenly, pay attention to the fish knife cut the gap should also be wrapped in starch, and then shaking off the excess starch. 7, open the frying pan: the fish head in a frying pan, deep frying to form a shape, the fish meat Turn golden brown and remove from the pan (70% oil temperature: insert chopsticks into the frying pan to make small bubbles). Hand-held fish tail, will be connected to the fish below the folded up, knife marks facing out, into the frying pan, deep-fried into shape, when the oil temperature rises to eighty percent, fish out of the re-frying, frying until the fish meat into a golden brown, fish out. 8, pouring sauce simmering: pot of oil, add just adjusted the pouring sauce, slowly stir-fry to the color of the gold and red, add cornstarch thickening, and hit the hot oil and finally drizzled on to a good pan of fish. 9, frying auxiliary materials: green peas, shrimp into the frying pan, fried can be. 10, plate: fried fish head, fish dripping with tomato sauce, sprinkle with green beans, shrimp, pine nuts can be.