1, the preparation of materials: a guppy (appropriate size), a little cooking wine, pine nuts, pepper, tomato sauce, 500 grams of vegetable oil, 40 grams of wet starch, salt, 15 grams of vinegar, fruit granules.

2, the guppy scales, gills, fins, viscera, remove the head of the skin coat, wash, chop the head off the fish, spread, pat flat. Use a knife to cut off the back of the fish bones (do not cut through the belly of the fish), leaving about 1 cm of spine at the tail. Guillotine fish after the bones, skin side down spread out, with a diagonal knife cut into a flower knife, knife depth up to four-fifths of the meat, do not cut through the skin of the fish, in the tail to open a mouth, pull the tail out of the mouth of the knife;

3, the body of the fish sprinkled with salt, pepper, cooking wine, wet starch (a little) coated;

4, frying pan on the fire, hot, pour in vegetable oil, the oil heated to seventy, the Guillotine fish dipped in a little cornstarch, put fry for a few minutes, the skin is golden, the fish can be cooked, and then the fish head dipped in cornstarch, put into the frying pan, fry until golden brown fish out, will have a knife side up in the fish plate, loaded with the fish head;

5, will be placed in a warm frying pan, to be hot oil and then fry for half a minute and then fish out, put a small bowl of standby;

6, frying pan to stay in a little oil, add a little broth, add salt, sugar, tomato soup, and then put a few minutes to fry. Add salt, sugar, tomato paste, vinegar, boil, thicken with wet starch, add a little hot oil to push well, out of the pan poured on the fish, sprinkled with pine nuts, fruit grain can be.