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Chinese Mandarin Fish 800g, 1g minced scallion, 1g minced ginger, moderate salt, moderate white pepper, 1 egg, a little bit of cornstarch, 150g tomato salsa, 300g white sugar, 250ml white vinegar, a little bit of pickled plum sauce, a little bit of pine nuts, 5ml of rice wine

First of all, make the sweet and sour sauce: 250ml of white vinegar 300 grams of white vinegar, 300 grams of sugar, 150 grams of tomato sauce, a little sour plum sauce, simmer over low heat until the sauce is thick, and set aside;

Slaughtered and cleaned 800 grams of Mandarin fish head, cut off the cheeks to stay, and then slice off the fish on both sides of the body of the fish, the tail to be connected, and then remove the fish bone;

The fish need to play the knife, the fish first along the grain of the meat along the diagonal cut in one direction, and then switch to the other direction! oblique cut, slice out the cross knife lines;

1 egg in 1 gram of onion paste, 1 gram of ginger paste, salt, white pepper, 5 ml of cooking wine, mix well, into the fish, gills batter marinade;

Hot pot of oil, the oil should be more, and so on the oil temperature boiled to about 60%, will be evenly coated with raw flour fish and gills;

gills should be the first pot of deep-frying, and then under the fish, deep-fried until the outer layer of golden brown, fishing to the outer layer of golden, fish out to plate;

finally will be simmered in advance of the sweet and sour sauce heated a little, add a little water starch thickening, poured on the fish, sprinkle a little pine nuts can be.