Method: 1 yellow croaker, 1 winter bamboo shoot, 25g peas, 25g starch, 25g corn flour, 125g ginger, green onion, rice***, 10g cooking wine, 10g clear oil, 1000g sesame oil, 50g white sugar, 100g rice vinegar, 50g soy sauce, 25g sugar, 5g 1 handful

Remove the scales and gills of the fish, clean the body, chop off the head, use a razor blade to cut open the backbone, remove the beams, and evenly separate the fish tails so that both fish have tails, remove the bone spurs, and wash with a wheat flower knife.

net.

2.

Cut the winter bamboo shoots into small cubes, blanch them in boiling water together with the peas and let cool.

3.

Heat the frying spoon, add oil to heat, roll the fish in corn flour evenly to open the ears of wheat, lift the fish tail and slowly put it into the oil pan, fry until light yellow, take it out and put it in a plate.

4．

Leave the bottom oil in the pot, add cooking wine, rice vinegar, white sugar, soy sauce, sugar color, peas, diced winter bamboo shoots, scallion rice, and ginger rice, stir-fry until cooked, thicken the gravy with water starch, drizzle with sesame oil, and pour the gravy over the fish.

Method: 1 live mandarin fish 1 shrimp 18g cooked bamboo shoots 12g shiitake mushrooms 12g green beans 15 cooked lard 1000g sesame oil 9g cooking wine 15g refined salt 6g white sugar 12g balsamic vinegar 60g tomato paste 60g minced garlic

1.5g coriander segments 6g dry starch 36g pork broth 60g 1.

Cut the fish down to the pectoral fins with a diagonal knife, open the head and chin, use a knife to gently pat it into a slightly flat shape, then use a knife to flatten the fish along both sides of the body from head to tail (the tail cannot be cut open or broken), and remove the fish

Cut off the head, spine, breast and two pieces of fish meat; 2.

Place the fish leaves with the skin down on the chopping board, remove the breast spines, and then evenly and evenly score the fish leaves straight and then diagonally to the skin to make the fish meat look like a diamond; 3.

Put tomato sauce, clear soup, sweet and sour, cooking wine, refined salt, and water starch into a bowl, and mix into juice and set aside; 4.

Put the lard into the pot and when it is 80% hot, slowly put the fish tail into the oil pot. Then put the fish head into the oil pot and fry it. Use a spoon to continuously pour hot oil on the fish tail.

Heat the fish leaves evenly and fry them until they are light yellow; 5.

While frying the fish, use a wok to heat up over high heat. Add 60 grams of cooked lard. When the oil is hot, add the kernels. When cooked, pour into a colander; 6.

Leave a little oil in the original wok, heat the oil, lightly sauté the coriander segments, take them out, add minced garlic, bamboo shoots, mushrooms, and peas, stir-fry until cooked, add the sauce, add cooked lard, sesame oil, and shrimp, stir-fry, remove from the pan, and pour in

Serve on fish.

Method 3: One piece of mandarin fish, about 1250g, 2 honey cherries, 1500g vinegar, 100g dry starch, 100g white sugar, 125g garlic, 3g each onion and ginger, refined salt, Shaoxing wine, pepper, tomato sauce, appropriate amount of wet starch 1. Slaughter the fish,

Rinse well, cut off the fish head, then use a knife to remove the bone spurs from the back of the fish, place it flatly on the vegetable mound with the skin side down, cut the fish head with a cross knife of about 0.3 cm, shape the fish head with a knife, and cut it open under the gills.

Rinse with clean water, drain the water, add refined salt, Shaoxing wine, and pepper and marinate for 5 minutes.

2. Cut ginger, onion, and garlic into rice.

3. Put refined salt, Shaoxing wine, sugar, vinegar, tomato sauce, wet starch, green onion, ginger and rice into a bowl, add an appropriate amount of fresh soup, and mix into sweet and sour gravy.

4. Put a clean pot on the fire, add refined oil, heat it to 70% heat, pat the marinated fish and fish heads with dry powder, shape them, put them into the oil pan, fry them until they are set, and take them out.

When the oil temperature rises to 80% hot, add heavy oil until the skin is crispy and cooked. Take it out, put it in a strip pan, shape it, and embed two cherries in the eyes of the fish.

5. Leave a little hot oil in the original wok, pour in the sweet and sour gravy, and stir it with a spoon. When the sauce is thick and the fish has bubbles, sprinkle with garlic, pour in the hot oil, bake the juice, and pour it on the fish.

Serve immediately.

Method 4: 1. Use long eggplants, wash them, cut them into sections of about 4 cm, cut off three sides of the skin, and keep one side.

2. Cut the knife at 45 degrees, and the depth should be about 4/5 of the eggplant segment.

After cutting in one direction, cut in the other direction. It should be noted that the smaller the movement range of the knife, the better. If the width of the knife movement is large, it is very easy to cut the flower into pieces. Be careful, this step is more critical.

3. After cutting, let it cool down slightly, otherwise it will break easily. Beat the egg liquid and prepare the flour. Drizzle the eggplant with some egg liquid and coat it with flour.

4. Heat the oil in the pan, heat the oil to about 60% and fry.

5. Prepare the bowl juice in advance: an appropriate amount of fruit juice, a little tomato sauce, MSG starch, etc., put in another oil pan, add onion, ginger, garlic and stir-fry briefly, add the mixed bowl juice, adjust the concentration of the gravy, and pour

On the "fish" placed on the plate.