Practice

IngredientsGui Fish, Dry Starch, Tomato Sauce, Fresh Soup, Sugar, Balsamic Vinegar, Wine, Salt, Minced Garlic Cloves, Diced Bamboo Shoots, Shiitake Mushrooms, Peas, Lard, Shrimp, Sesame Oil.

1

Scale and gill the guppy, disembowel it and rinse and drain.

2

Wash all ingredients and set aside.

3

Press 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 disconnect, turn over and slice 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 meat first straight graver, then diagonal graver, deep to the fish skin into a diamond-shaped knife lines.

Season with cooking wine and salt and rub it on 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 a high heat to heat 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 pieces of fish wings up the fish tail, put into the frying pan slightly frying to make it shape;

then put all the fish into the frying pan frying, until golden brown, remove, put into a plate.

Fry the head of the fish in the frying pan until golden brown (use chopsticks to press down on the head while frying so that the chin is spread out and shaped).

Put the head and meat back into the shape of a whole fish, with the head and tail sticking up.

Put the tomato sauce in a bowl with fresh broth, sugar, balsamic vinegar, wine, June fresh soy sauce, wet starch into a sauce.

Leave a little oil in the pot, put the scallion stir-fried incense out of the garlic cloves, bamboo shoots, mushrooms, peas, shrimp stir-fried, under the sauce with a high fire after thickening, drizzled with sesame oil.

Pour the pot on the fish that is ready.