1. Preparation materials: one mandarin fish (appropriate size), a little cooking wine, an appropriate amount of pine nuts, a little pepper, an appropriate amount of tomato sauce, 500 grams of vegetable oil, 40 grams of wet starch, an appropriate amount of salt, 15 grams of vinegar , appropriate amount of fruit pieces.

2. Remove the scales, gills, fins, and internal organs of the mandarin fish, remove the leather clothing on the head, wash it, cut off the fish head, spread it out, and pat it flat. Use a knife to cut off the fish bones on the back of the fish (do not cut the belly of the fish), leaving about 1 cm of backbone at the tail. After deboning the mandarin fish, spread it out with the skin side down. Use a diagonal knife to cut it into strips. The knife should be as deep as four-fifths of the meat. Do not cut through the skin. Make an opening at the tail and pull the tail out from the knife edge. ;

3. Sprinkle the fish body with salt, pepper, cooking wine, and wet starch (a little) and coat evenly;

4. Heat the wok, heat it and pour in the vegetable oil , heat the oil to 70%, dip the mandarin fish in a little starch, fry it in the oil pan for a few minutes, until the skin is golden and the fish meat is cooked, then dip the fish head in starch, put it in the oil pan and fry until golden Remove the yellow pine nuts, place them with the cutter side up on the fish plate, and put the fish heads on top;

5. Place the pine nuts in a warm oil pan and fry them after the oil is hot. Take it out after half a minute and put it in a small bowl for later use;

6. Leave a little oil in the wok, add a little clear soup, add salt, sugar, tomato sauce, vinegar, bring to a boil, and use wet Thicken the starch, add a little hot oil and mix evenly, take it out of the pan and pour it over the fish, and sprinkle with pine nuts and fruit pieces.