Remove the scales and gills from the guppy, cut open the belly and remove the internal organs and wash and drain.

2. Wash all ingredients and set aside.

3. Hold the fish with a rag in one hand and cut off the head.

4. Hold down the fish with one hand, use a fast knife to slice the fish meat against the bone, pay attention to the tail here not to break, turn over and slice open another piece of fish meat, and then slice off the meat with thorns here in the belly of the fish. Cut off two pieces of fish meat, skin side down in the fish first straight graver, and then oblique graver, deep to the fish skin into a diamond-shaped knife lines. Season well with cooking wine and salt, and rub onto the fish head and meat. Then roll on the dry starch, and shake off the remaining powder with the fish tail.

The frying pan with high heat under the oil, burned to eighty percent heat, first with a hand upside down to carry the fish, the pan of hot oil from top to bottom poured on the fish (so that you can cut the cut flower knife of the fish meat first stereotypes). Then put the two slices of fish wings up the fish tail, into the frying pan slightly to make it shape; then all the fish into the frying pan, until golden brown and put into the dish. Add the head of the fish to the frying pan and fry until golden brown (press the head with chopsticks to spread the chin).

Put the head and flesh back together to form a whole fish, with the head and tail upturned. Put the tomato sauce in a bowl with fresh broth, sugar, balsamic vinegar, wine, June fresh soy sauce, wet starch and mix into a sauce. In a pan, leave a little oil, put the shallot stir-fried and fish out, add garlic cloves, bamboo shoots, mushrooms, peas, shrimp stir-fried, under the sauce over high heat and thickened, drizzled with sesame oil. Pour the pot on the fish that is complete.