2. Slaughter fresh mandarin fish. Wash with clean water.
3. Cut the head of the salmon and separate it from the fish, and then cut the mandarin fish from the middle. Remove the fishbone in the middle.
4. Cut the mandarin fish diagonally into patterns. Grab it evenly with starch.
5. Then fry the mandarin fish in salad oil until both sides are golden. Let it cool before frying, which is more crisp. Fried mandarin fish head.
6. Drain the fried mandarin fish and put it on a plate. Put the salmon head into a dish, put it in the shape of a fish, put a little oil in the pot, add tomato sauce and stir fry, then thicken a little white sugar soy sauce and water starch into a paste.
7. The soup is sticky, and then pour the mandarin fish while it is hot. The fried pores of mandarin fish have been opened, and the soup is instantly absorbed, sweet and sour and crisp.