Pine Nut Fish Ingredients:1 grass carp (about 750 grams), 1 egg, 30 grams of cooked pine nuts. Seasonings:Salt 8 grams, soy sauce, sugar, tomato juice, starch 1 5 grams each, vinegar 7 grams, water starch, green onion, ginger, garlic 10 grams each. Practice: 1. fish clean, remove the head, sliced into two halves (with the tail), remove the bone spurs, in the fish on one side of the hit herringbone knife, put salt, soy sauce marinade; egg beaten; fish smeared with egg wash, and then dipped in dry starch. 2. oil to 40% heat, put the fish fried light yellow fish out, to be the oil temperature rises to 60% of the heat, and repeat the frying to the surface of the skin crispy, when fish out of the plate. 3. fish head dipped in dry starch, frying in the pan and fish, placed on one side of the plate. 4. pot of oil hot, under the onion, ginger, garlic and incense, add sugar, vinegar, tomato juice, a small amount of water, boiling water starch thickening, poured on the fish, and finally withdrawn on the pine nuts that is. Chef's tips: to the fish knife knife, knife into the fish depth of 4 / 5, the depth should be consistent, so that when fried knife lines will burst out, so that the fish rolled up. To the fish dipped in dry starch, to spread evenly on both sides of each piece, so that the fish exterior dry, knife mouth seal, and then pick up the fish tail shake a few shakes, so that the knife mouth open, shaking off the dry powder did not stick firmly, and then into the frying pan in the frying system. Nutritionist advice: pine nuts are rich in phospholipids, unsaturated fatty acids, a variety of vitamins and minerals, with the promotion of cell development, damage repair function, the brain and nerves have a tonic effect.