Pine nut mandarin fish does not belong to Cantonese cuisine, but belongs to other local cuisines. So where does pine nut mandarin fish come from?

Mandarin fish with pine nuts is a Suzhou dish. This dish is sour, sweet, salty, rich in nutrients, and has the effect of appetizing and aiding digestion. It is rich in protein, has essential amino acids for humans, and also contains more vitamin A, calcium, phosphorus, iron, zinc, copper, manganese, etc. Fish meat is tender and easy to digest. For children, the elderly, and people with weak spleen and stomach digestive functions, it can not only replenish deficiency, but also do not have to worry about digestion difficulties.

There are certain precautions when making pine nut mandarin fish. For example, the meat should not be damaged when removing the fish bones, and the meat should not have thorns. The knife should be modified evenly and the fish skin should not be broken. Do not leave it for too long after making powder, and fry it immediately. Otherwise, when the dry starch gets damp, it will easily cause the modified knife patterns to stick together, affecting the shape. The three flavors of sweet and sour gravy should be well blended, and the consistency should be moderate.