material

200g of osmanthus fish, 2g of wine, 2g of pine nuts10g of pepper, a little tomato sauce10g of vegetable oil, 500g of wet starch, 50g of salt, and 5g of vinegar15g.

method of work

1.Remove the scales, gills, fins and internal organs of mandarin fish, remove the leather coat on the head, wash it, chop off the fish head, spread it out and pat it flat. Cut off the bones on the back of the fish with a knife (don't cut the belly of the fish), leaving a spine of about 1 rain at the tail. After the mandarin fish is boned, the skin is spread down, and it is cut into a flower knife with an oblique knife. The knife is as deep as 4/5 of the meat. Do not cut the skin of the fish, open a mouth at the tail and pull the tail out of the knife edge.

2. Sprinkle the fish with salt, pepper, cooking wine and wet starch (a little) and spread evenly.

3. Heat the wok, pour in the vegetable oil, and the oil is 70% hot. Dip the mandarin fish in a little starch, fry it in the oil pan for a few minutes, then dip the fish head in the starch, fry it in the oil pan, fry it until it is golden yellow, and take it out. Put the side with the flower knife up in the fish pan and put it on the fish head.

4. Put the pine nuts in the oil pan, remove them when they are cooked, and put them in a small bowl. 5. Leave a little oil in the wok, add a little clear soup, add salt, sugar, tomato sauce and vinegar, boil, thicken with wet starch, add a little hot oil and push well, pour it on the fish and sprinkle with pine nuts.