During the Qianlong period, there were squirrel carp, which was eaten by Emperor Qianlong when he visited Jiangnan incognito. Later, it was made of mandarin fish, which became Sweet and Sour Mandarin Fish. It was written in relevant books that squirrel fish was recorded as follows: taking mandarin fish, removing big bones, frying with yellow eggs, making squirrel-style, and burning with soy sauce. Raw materials: mandarin fish 750g carrot15g winter bamboo shoot 20g pea15g pineapple 40g mushroom15g auxiliary materials: onion, ginger, garlic, sugar, salt, pepper, wine, white vinegar, oil and tomato juice.

Choose a fresh osmanthus fish of about 3 kg, buckle the fish gills and plan the scales, cut open the belly to remove the internal organs, and scrape and clean the black peritoneum on both sides of the abdomen. To make sweet and sour sauce: 250 ml of white vinegar, 300 g of white sugar, 150 g of tomato sauce, and a little sour plum sauce, simmer with low fire until the sauce is thick, and serve for later use; Blanch the green beans in the oil pan and take them out, fry the pine nuts slightly, take them out, fry the fish head slightly, fry the cinnamon fish covered with flour in the pan until it is cooked thoroughly, and then put the fried fish head and fish body in a plate for later use.

Slice the fish obliquely with the skin facing down. Don't cut off the skin, then cut it vertically. Cut the fish fillet into a diamond flower knife, put the cut fish fillet into a bowl, add onion and ginger cooking wine and salt, grab it by hand and marinate it for about ten minutes. Heat the wok, pour in vegetable oil, and the oil is heated to 70%. Dip the mandarin fish in a little starch, fry it in the oil pan for a few minutes, then dip the fish head in starch, fry it in the oil pan, fry it until it is golden yellow, and take it out. Put the side with the flower knife up in the fish pan.

Put a little oil in the pot, add chopped ginger, garlic and millet, and stir fry slightly. Add diced chicken, diced mushrooms, stir-fry for a while, add a little boiling water, and bone soup is better. Add two teaspoons of sugar, one teaspoon of tomato sauce and appropriate amount of balsamic vinegar. Leave a little base oil in the pot. When the oil is hot, pour in our prepared sauce, add peas and carrots, boil over high fire, pour in water starch to thicken, turn off the heat after the thickening, and pour it evenly into the plate. When handling mandarin fish, press the fish body with a kitchen cloth and cross-cut it to prevent skidding, which is also easier to operate.