The mandarin fish is cut open, and the internal organs of scales, gills and gills are removed, and then cleaned with water. Make a few cuts on both sides of the fish with a knife, and marinate with salt for 2 minutes. Chop the fat lean meat into fine powder. Remove roots from shallots, wash and cut into 6 cm long segments. Soak red peppers, remove seeds and chop them finely. Mix the sweet and sour monosodium glutamate with appropriate amount of water to mix the sweet and sour juice. Stir-fry the spoon on fire, add oil, heat it to 60%, and fry the fish until light yellow. Set the casserole on fire, pour in the oil, stir-fry the minced meat and disperse. Bright oil, when the meat is crisp, add onion and pickled pepper and stir-fry. Add vinegar, sugar sauce, soy sauce and soup, and then fish. Cook on low heat for 5 minutes, turn over, and when the soup is dry and bright, put it into a plate, mix everything in the pot and hang it on the fish.