It should be called Sweet and Sour Mandarin Fish, which belongs to Su cuisine. Ingredients: mandarin fish, if not, you can use other fish, such as grass carp. Accessories: cooked bamboo shoots 10g, water-borne mushrooms 10g, green peas 10g, tomato sauce 15g. Salt10g, sugar 40g, Shaoxing wine 30g, pork soup150g, minced garlic15g, starch100g, balsamic vinegar 60g and hot oil1500g. Practice: First, scale and gills of Siniperca chuatsi are removed, and they are disemboweled and washed. Cut the fish head obliquely with pectoral fin, cut it from the chin of the fish head along the length direction, gently pat it flat with the knife surface, cut it to the tail along both sides of the back (don't break the fish tail), cut off the back and slice it to remove the chest thorn. Then, directly cut the fish (the knife distance is about 1 cm), and then obliquely cut (the knife distance is 3 cm) to the fish skin (do not break the skin) to form a diamond-shaped knife pattern. Then put 15g Shaoxing wine and 1g refined salt into a bowl, mix them evenly, spread them on the fish head and fish, roll dry starch on them, pick up the fish tail by hand and shake off the remaining powder. 2. Put the tomato sauce into a bowl, add fresh soup, sugar, vinegar, wine 10g, salt 10g, and wet starch, and stir to form a paste. 3. Heat the wok, add lard to 80% heat, turn over two pieces of fish, tilt the fish tail into a squirrel shape, then pick up the fish neck with one hand, hold the other end with chopsticks with the other hand, put it in an oil pan for a little frying, then put it in a frying pan until it is light yellow, take it out, put it in a re-frying pan until the oil temperature reaches 80% heat, and then put it in a plate to put the fish head into a squirrel shape. Leave a little oil in the pot, stir-fry shallots, take out, add minced garlic, diced bamboo shoots, diced mushrooms and diced peas, stir-fry, pour sauce, stir-fry 75g cooked lard and cooked shrimps, pour sesame oil and pour it on the fish.