Raw materials. 200 grams of mandarin fish, 2 grams of milin, pine nuts 10 grams, some pepper, tomato 10 grams, 500 grams of vegetable oil, 40 grams of wet starch (50 grams of actual consumption), and salt and vinegar 15 grams. This bill. 1 Remove scales, gills, fins, viscera, heads, washing, cutting into pieces, patting the fish flat and taking it out. Cut off the back bones of the fish with a knife (don't cut off the hindquarters), and keep the spine in the rain at the tail about 1. After the mandarin fish is boned and peeled, take the knife with an oblique knife, and the knife is 4/5 deep. Don't cut the skin, open a mouth at the tail and a knife edge from the tail. Fish and salt, pepper, cooking, wet starch (rarely). 3. wok fire, hot oil, oil to 70% heat, pour in mandarin fish, starch, fry in the pan for a few minutes, then fry the fish in a frying pan, add starch, fry until golden brown, put the fish with flowers in the pot and put it on the head. 4 Put oil, pine nuts and take a bowl. 5. frying pan, add a little oil to the clear soup, add salt, sugar, vinegar, burn tomato sauce, boil, use wet starch flour, add some hot oil poured out of the pan, and stir the tires in the fish and pine nuts.