Live mandarin fish (or yellow croaker) +0 (about 750g), shrimp18g, cooked bamboo shoots12g, water-borne mushrooms12g, green peas15g and cooked lard10000.

manufacturing method

Taking live mandarin fish, slaughtering, descaling, gilling, eviscerating, washing, and filtering to dry water; Then cut the fish with an oblique knife flush with the pectoral fin, cut it at the head and chin, pat it into a slightly flat shape with a knife, and then cut it flat from beginning to end along both sides of the fish's spine with a knife (the tail can't be cut open or broken), remove the head and spine, and cut off the chest and two pieces of fish (called fish leaves); Put the skin of the fish leaves face down on the chopping board, slice them to remove the chest thorns, then cut them straight and evenly with a knife, and then cut them obliquely to the skin, so that the fish looks like a diamond-shaped knife; 9 g of cooking wine and 0.6 g of refined salt were applied to fish leaves and heads, then starch was pat dry and the remaining materials were shaken off for later use.

Put tomato sauce, clear soup, sweet and sour, cooking wine, refined salt and water starch into a bowl and beat into juice for later use. Put lard into the pan, when it is 80% hot, lift the fish tail from the left back, hold the fish leaves turned outwards with chopsticks in your right hand, slowly put them into the oil pan, then fry the fish head in the oil pan, and pour hot oil on the fish tail with a spoon to make the fish leaves heated evenly, and take them out when they are light yellow; Then heat the oil to 80% heat, fry the fish and fish head until golden brown, take it out, put the fish leaves and fish head together, shape it, and then plate it. While frying the fish, heat it in a wok with high fire, add 60 grams of cooked lard, and the oil will be kernel when it is hot. After frying, pour into a colander; Leave a little oil in the original wok, stir-fry the coriander segments in the oil, then take out, add minced garlic, bamboo shoots, mushrooms and peas, stir-fry until cooked, cook the sauce, add cooked lard (45g), sesame oil and shrimps, stir-fry and pour over the fish.