Common practice of squirrel salmon: fresh mandarin fish 750g, shrimp 30g, cooked diced bamboo shoots 20g, diced mushrooms 20g, refined salt 12g, balsamic vinegar 50g, green peas 15g, dry starch 60g, wet starch 35g, scallion 10g and cooked lard. The production process is 1. Mandarin fish is mixed with cooking wine and refined salt and dipped in starch. 2. Mix tomato sauce, pork soup, soft sugar, balsamic vinegar, cooking wine, wet starch and refined salt to make a sauce; 3. Turn the two fish fillets over, tilt the fish tail into a squirrel shape, lift the fish tail and put it in the oil pan, fry for 20 seconds to set, fry the whole fish in the oil pan until it is light yellow, pick it up, and put it in a plate to form a squirrel shape; 4. Heat the cooked lard with high fire, fry the shrimp, and then remove and drain the oil. Stir-fry the scallion until it turns yellow and fragrant, and take it out. Stir-fry minced garlic, diced bamboo shoots, diced mushrooms and green peas, add sauce, stir well, add cooked lard and sesame oil, then pour it on the fish and sprinkle with cooked shrimps.