1, Siniperca chuatsi 1 fish, cooking wine, 2 spoons of sugar, 1 spoon of salt, cornstarch, water starch, tomato sauce, cooking oil, green onions and ginger, corn, peas, carrots, a little grain, a little water.

2, Siniperca chuatsi fish to the viscera, wash, cut off the head. Split from the center, the tail is not cut off. Use a knife to cut across to remove the center of the fish bone. Then remove the meat with blood and thorns from the middle part of the fish belly. With the skin side down, make a straight diagonal cut into the flesh without cutting the skin. Cut straight diagonal cuts in the opposite direction to create a diamond pattern. Add green onion, ginger, cooking wine and salt to the bowl. Take appropriate amount of cornstarch, put the fish body into the dish and evenly coat with the cornstarch.

3. Heat oil in a wok over medium-high heat until it reaches 70%, then add the fish to the wok. Then put the fish head into the pot and fry together. Fry until the fish turns golden brown, then remove from the pan, drain and set aside in a bowl. Heat a little oil in a separate pan until it reaches 20%, add the tomato sauce, stir well and pour in water. Cook the tomato sauce until boiling and then mix in the sugar, stir well. Pour corn, peas, carrot diced into the pot. Add water starch, stir well and cook until the soup thickens. Finally, pour the soup over the fried fish and serve.