2. Accessories: 75g egg, horseshoe 120g.

3. Seasoning: salt 3g, starch (pea) 15g, onion 8g, ginger 8g, cooking wine 17g, lard (refined) 50g, sugar 3g, tomato sauce 100g and sesame oil 15g.

4. Slaughter mandarin fish, remove scales and gills, and gut and wash them. Remove the fish head and tail first, the fish head will be cut open and the chin will become a flat piece. The fish tail will be cut open to remove the middle bone, and it can stand upright and stick with dry starch, but without salt (because it is not eaten, it is mainly matched to make the shape complete). Enter from the spinous bone slice, remove a fish with skin, turn it over and remove another fish with skin, then remove the thoracic spine, then cut the skin directly from the middle of the fish, and then clean the fish with a flat knife.

5. Cut half the onion into flowers, half the ginger into powder, and mash the remaining onion and ginger with cooking wine to get juice.

6. Cut the fish into 1. Dice 5 cm square, remove the yellow eggs and skim them, add appropriate amount of salt, dried starch and onion ginger wine juice, mix well, and paste the diced fish. Peel the horseshoe, wash it and cut it into diced fish.

7. Heat the pot. When the lard is heated to 50%, put the diced fish into the water, spread it with chopsticks, and pour it into the colander to drain the oil. Leave 50g oil in the pot, add diced water chestnuts, add salt and stir fry, add ginger rice, chopped green onion, tomato sauce, white sugar and a little soup, thicken with wet starch, then add diced fish and sesame oil and stir fry a few times.