As the saying goes, "Food is the most important thing for the people", and I quite agree with this sentence. I can call myself a "little gourmet" because I have a good knowledge of food. I can talk about hundreds of dishes just by their names. Roast duck in Beijing, Little Sheep in Inner Mongolia, mutton bread in soup in Xi 'an, Daoxiao Noodles in Shanxi ... Among so many sweet and delicious foods, the pine nut mandarin fish in Suzhou is my favorite.

when you first see mandarin fish with pine nuts, you must have a craving. In fact, the first time I ate mandarin fish with pine nuts was the same. To tell the truth, its body covered with red tomato sauce and its golden skin inside will make everyone greedy.

Let's talk about it again. First, chop the mandarin fish up from the tail along the bone. Separate the fish from the bones. Split both sides to the neck. Then cut off the bone in the middle. Then remove the small thorns from the fish, and now there are only two large pieces of meat left in the mandarin fish. Put half of the meat flat on the chopping block and change the knife obliquely. You can only cut it to the position of the fish skin and then turn around to cut it. It just looks like a fork. Have you seen pork loin? That's the way to change the knife. If you can't, you can chop the fish a little. But don't chop too deep. So as not to burst the fish when frying; Then put the cooking wine. Salt. Monosodium glutamate. Ginger. Put the onion in it and drown it for an hour. Then dip the whole fish with dry powder. Especially the gap between fish must be stained with it. Fry in an oil pan; The oil temperature is about seven or eight minutes hot, that is, there is some black smoke on the oil. High oil temperature can crust the surface of fish. This will not fry the fish inside. And the surface is brittle. It is best to prepare two pots; The other pot can boil juice now. Pour oil. Pour in tomato sauce. A fish should be put in about half a bottle. Add sugar. Put a little salt. Don't put monosodium glutamate or it will taste bad. Then put a small amount of water in it. Then add corn green beans. Pine kernel. Then thicken. Finally add some white vinegar. Just pull the fish out and pour it on it.

I'm talking about the taste. I'm sure all my friends who have eaten it know that the pine nut mandarin fish is crispy outside and tender inside, sour and sweet.