Accessories: pine nuts moderate sugar 20 grams of white vinegar 1 tablespoon salt 3 grams of tomato sauce 120 grams of garlic 4 grams of scallions 3 grams of dry starch moderate amount of custard moderate amount of Huadiao wine 15 grams

Practice

1. Fish to remove the internal organs and scales washed and set aside.

2. Remove fish bones and spines.

3. The fish will be cut in half and set aside.

4. Dip the fish in dry starch.

5. pot of oil burning six percent of the heat under the fish stereotypes frying, stereotypes out, the oil quickly warmed to eighty percent of the heat under the fish frying the second ride out of the plate.

6. Fish head fried together.

7. pan a little oil under the tomato sauce, sugar and vinegar, Huadiao wine, salt frying custard thickening dripping oil,

8. poured on the fish sprinkled pine nuts can be.