Features: elegant color, rich sauce flavor, crispy and delicious, slightly spicy and appetizing, which can be eaten alone or used as seasoning. The white water mandarin fish made from it is elegant, fresh and tender, sweet, salty and spicy. Ingredients: main ingredients: live mandarin fish 1 tail (about 1000g) Ingredients: ginger seed oil 35g, radish seed oil 35g, coriander 50g seasoning: lacquer vinegar 25g, broth 50g, Shaoxing wine 25g, onion 15g, ginger slices 15g. Methods: (1) Scales and gills were removed from live Siniperca chuatsi, the viscera and black membrane on the abdominal cavity were taken out from the abdominal incision, and the bones were cut back with a straight knife on both sides of the fish, washed and drained, and smeared with Shaoxing wine and refined salt all over the fish. Wash ginger and radish twice with clear water, cut into fine powder, and wash coriander selectively. (2) Take a 1 wok with bamboo grates as the bottom, put it on a big fire, put the mandarin fish in the wok with cold water (submerged in water), put it on the onion and ginger slices, bring it to a boil, move it to a low fire 15 minutes, and cook the mandarin fish. (3) Put the wok on a big fire, add sesame oil, heat it to 60%, fry ginger and radish with sesame oil, then add lacquer vinegar, soy sauce, monosodium glutamate and broth, and mix well to make juice. (4) Put the cooked mandarin fish in a large bowl, tear off the skin with chopsticks, pour the juice on the fish, and put coriander on both sides of the plate.