Method:
1. Clean mandarin fish after slaughter, chop off the head and tail, marinate the head and tail with refined salt, pepper, cooking wine and onion ginger juice for a while, then put them in a cage and steam them with strong fire, then keep warm for later use.
2. Remove bone spurs from the fish, slice the fish into large pieces, marinate with refined salt, pepper, cooking wine and onion ginger juice for a while, and then add dried powder to grab and size it evenly; Stinky tofu cut into a note; The wild pepper is pedicled and finely chopped.
3. Put the wok on fire, add salad oil and heat it to 20% to 30%. Take a piece of fish fillet with good pulp, wrap it in a stinky tofu strip, and then put it into the wok to soak and fry until the color is golden and cooked, then take out and drain the oil.
4. Leave the bottom oil in the pan, add ginger slices, garlic slices, green onion, wild pepper and Chili sauce, stir-fry until fragrant, add fresh soup, remove the residue after cooking, add the fried cinnamon fish roll, add sugar, soy sauce and monosodium glutamate, thicken it with wet raw powder after cooking, pour in red oil, take the pan and put it neatly in the middle of the plate, and then steam it.