Pine nut fish: raw materials: carp 1 strip 1000g, soy sauce 30g, vinegar 30g, minced garlic 15g, monosodium glutamate 5g, Jiang Mo 10g, chopped green onion 20g, chopped green onion 5g, sugar 30g, pickled pepper 15g.

Practice: 1. After preliminary processing, the fish is drained, cut into head, neck and tail, completely sliced, fishbone removed and trimmed into two rectangular fish pieces. Cut the belly of the fish into pine nuts obliquely, then cut into 3.3 cm pieces, put them in a basin, add ginger, onion, cooking wine and salt, mix well, marinate them for flavor, and take out the fish pieces and dip them in dry starch. Take 1 bowl, add sugar, soy sauce, vinegar, monosodium glutamate, broth and wet starch, and make into sauce.

2. Put the fish in the pot and fry it until golden brown, then take it out. After the oil temperature rises, fry the fish pieces in the pot until golden brown, take them out and put them in the plate. Leave 100g oil in the pot, add pickled peppers (chopped), saute ginger and garlic, cook the sauce, add chopped green onion and pour it on the fish.

Features: golden color, crisp outside and tender inside, and the pattern on the fish fillet is like pine nuts.