1 mandarin fish (about 1500g), 45ml shrimp, 20g winter bamboo shoots, 10g mushrooms, 10g peas, 1 onion (10g), 2 cloves garlic (/kloc) Zhenjiang balsamic vinegar 1 spoon (15ml), oil 1000ml (actual dosage 100ml), 50g of dry starch, and water starch 1 spoon (15ml).

working methods

Wash mandarin fish and remove viscera and gills. Soak dried shiitake mushrooms in water and cut into pieces. Cut winter bamboo shoots into particles the same size as shiitake mushrooms. Cut shallots into inches and mince garlic cloves for later use.

Siniperca chuatsi reaches the base of pectoral fin and cuts off its head. Cut the fish head from below and buckle the two sides outward on the chopping board. Put the fish body horizontally on the chopping board, cut it horizontally from the neck of the fish, and carefully cut it along the spine to the tail. Don't cut off the tail. Slice the fish on the other side in the same way, and then cut off the spine. Spread the fish skin downwards on the chopping board, and insert a knife from the root of the chest thorn to remove the chest thorn.

Lay the fish skin down on the chopping board, first tilt the knife, and the back of the knife falls slightly to the fish tail. Insert a knife every 0.7cm until the fish skin stops, and then cut the knife mark at a 45-degree angle. Similarly, make a diamond-shaped knife mold. Put 2 tablespoons Shaoxing wine and 5g salt into a bowl and mix well, then smear it on the fish head and fish, and then dip the starch evenly in every gap.

Put all the oil in the wok, heat it to 70%, lift the fish tail, shake off the excess dry starch to make the fish roll into squirrel shape, then hang the fish tail above the wok with one hand, scoop up the hot oil with the other hand, fry it evenly on the fish until it is solidified, then let all the fish slide into the wok, carefully put the fish head along the edge of the wok, and pick it up when it is light yellow. Continue to heat the oil in the wok with medium heat, let the oil temperature rise to 80%, add the fish and fish head again and fry until golden brown, remove and drain the excess oil, and put it on a plate.

While frying the fish, put another wok on the fire, add a little oil, heat it to a slight white smoke, then add the shrimps and break them up, and take them out for later use.

Heat a wok over medium heat, add a little oil, when the wok is heated to 50%, add shallots and stir-fry until they are fragrant, then add minced garlic, diced winter bamboo shoots, diced mushrooms and diced peas and stir-fry for 2 minutes, add tomato sauce, white sugar, leftover Shaoxing rice wine 1 spoon (15ml), salt 5g and a little water to boil, and thicken with water starch. Finally, pour a little hot oil into the pot, pour the juice on the fish, and sprinkle with cooked shrimp.