Squirrel perch practice:

1, the perch scales and gills, disemboweled and gutted, washed and drained, one hand with a rag pressed the body of the fish, the head of the fish cut off;

2, one hand pressed the body of the fish, with a quick knife to the fish meat against the bone sliced open, turn and then slice open the other piece of fish, the fish belly with spines in the flesh sliced off;

3, cut the next two slices of fish, skin down in the fish first straight graver, and then oblique graver, deep to the fish skin into a diamond-shaped knife lines, with cooking wine, salt, respectively, smeared on the fish head and fish, and then rolled on the starch;

4, frying pan over high heat and hot oil, burned to eighty percent of the heat, the first hand inverted to hold the fish, the pot of hot oil from the top to the bottom of the fish on the fish, and then will be the two slices of fish fins fish tails, put into the frying pan to make it shape

5, all the fish into the frying pan frying, until golden brown, put into the dish, the fried loaded fish head and fish meat back into the shape of the whole fish, head and tail to be up;

6, the tomato sauce into a bowl with fresh broth, sugar, balsamic vinegar, wine, June Fresh Soy Sauce, wet starch into a sauce;

7, the pan, leave a little oil, put onion slices stirring incense fish out plus garlic cloves, bamboo shoots, mushrooms, peas, shrimp fried;

8, under the sauce with a high fire after burning thick, dripping sesame oil, pot pouring on the fish can be.