Ingredients: 1 mandarin fish.

Accessories: appropriate amount of oil, appropriate amount of salt, appropriate amount of wine, appropriate amount of ginger, appropriate amount of cooking wine, appropriate amount of starch, appropriate amount of tomato paste, appropriate amount of sugar, appropriate amount of white vinegar.

How to make squirrel mandarin fish

1. Clean the mandarin fish, remove the head and set aside.

2. Cut along the back, the flower cutting part is more complicated.

3. Same as above on the reverse side, but be careful not to cut off the fish tail.

4. Remove the large spine in the middle of the fish and the fish bones in the abdomen.

5. First cut the fish knife vertically, and then cut the flower knife diagonally horizontally. Be careful not to cut the fish skin.

6. Pour water into a bowl, add wine and salt, wash the cut fish and soak it for a while to remove the smell.

7. While the fish meat is soaking, you can use the removed fish bones to make fish soup.

8. Pour water into the pot, add fish bones and ginger cooking wine and bring to a boil over medium heat.

9. Put a large amount of dry starch into the basin, fully coat the soaked fish with starch, and apply starch to every corner.

10. Coat the previously reserved fish heads with flour.

11. Flip the fish wrapped in flour from the tail end to shape it.

12. Pour oil into the pot, wait until the oil temperature reaches about 180, then fry the fish head until golden brown.

13. Carefully hold the fish tail, and hold the other end with chopsticks with your other hand. When frying, wait until the fish is set and then pour oil on the fish body until golden brown.

14. Drain the oil from the fried fish head and body and place on a plate.

15. Add oil to the pan, pour tomato sauce, add water, sugar, salt, white vinegar, water starch, stir with a spoon, and turn off the heat when the paste is ready.

16. Pour the cooked juice over the arranged fish.