Accessories: dried starch, tomato sauce, fresh soup, sugar, balsamic vinegar, wine, salt, minced garlic, diced bamboo shoots, mushrooms, peas, lard, shrimps and sesame oil.

Steps:

1.？ Remove scales and gills from mandarin fish, gut, gut, wash and drain.

2.？ Wash all kinds of ingredients for later use.

3.？ Hold the fish with a rag in one hand and cut off the head.

4.？ Hold the fish in one hand, slice the fish against the bone with a sharp knife, be careful not to break the tail here, turn it over and cut another piece of fish, and then cut off the prickly meat in the fish belly.

5.？ Cut two pieces of fish straight and then obliquely on the fish skin until the fish skin becomes a diamond-shaped knife pattern.

6.？ Mix well with cooking wine and refined salt, and smear on fish head and fish respectively.

7.？ Then roll up the dried starch, shake the fish tail by hand and remove the remaining powder.

8.？ Heat the wok with a big fire. When the wok is 80% hot, first buckle the fish by hand and pour hot oil on the fish from top to bottom (so that the fish can be shaped with a flower knife first).

9.？ Then take two pieces of fish wings and fish tails and put them in an oil pan for frying and shaping; Then fry all the fish in the oil pan until golden brown, pick them up and put them on a plate.

10.？ The fish head is also fried into golden brown in the oil pan (when frying in the pan, press the fish head with chopsticks to make its chin expand and shape).

1 1.？ Put the fried fish head and fish back into the shape of the whole fish and tilt the head and tail.

12.？ Put tomato sauce in a bowl, add fresh soup, sugar, balsamic vinegar, wine, June fresh soy sauce and wet starch to make sauce.

13.？ Leave a little oil in the pan, stir-fry the onion until fragrant, take it out, add garlic cloves, diced bamboo shoots, diced mushrooms, peas and shrimps, stir-fry until cooked, add sauce and thicken with strong fire, and then sprinkle with sesame oil.

14.？ Pour it on the fish.