Pine nut fish is a traditional dish of Guangdong Han nationality and belongs to Cantonese cuisine. It is made of the famous Jiangsu cuisine squirrel fish. Pine nut fish is named after it looks like pine nuts. It is characterized by beautiful appearance, elegance and generosity, crisp and sweet, slightly sour and sweet, refreshing and delicious, and is a common banquet product. The method is as follows: (1) Wash the fish after descaling, eviscerating and gilling, dry it with a dry cloth, chop off the fish head, and then cut it into the fish head with a flat knife facing the spine and bite it on the chest. (2) Spread the fish skin face down on the chopping block and cut it obliquely into a shuttle shape with a knife (if the fish fan is thin, the inclination will increase when cutting). The depth of the fish is 4/5, and the edge should be cut open with the same depth, so that the knife lines will burst and roll up when frying. (3) Cut the fish head to the mouth with a knife, then break it, and beat it 1-2 times with the knife surface to make the head straight and the middle convex. (4) Put the formed fish fan into a dish, and add yellow wine, salt, monosodium glutamate and pepper to marinate for later use. (5) The traditional hanging paste method of lake pine nut fish is to paste with egg powder, put flour into a basin, pour water, add salt, monosodium glutamate, Chili powder and white sesame powder, pour eggs into the basin and stir together. When stirring, slow first and then fast, light first and then heavy, making it sticky. There should be no small powder particles in the paste, but don't use force. After the paste is basically stirred, add lard and baking powder and stir for a while before use. This paste should not be stored for too long, so it should be mixed. (6) Hanging paste Sprinkle dry starch on the marinated and tasty fish fan, and evenly spread it on both sides of each piece, so that the fish looks dry, and the pores and knife edges are sealed, which is convenient for pasting. Then, pick up the fish tail by hand and shake it a few times, open the knife edge, and shake off the non-sticky dry powder. Drag the dried fish fan through the paste, each one should drag the paste and shake off the excess paste. (7) cooking.