1. Gui fish to remove the scales, gills, fins, viscera, to remove the head of the skin coat, washed, chopped off the head of the fish, spread out, patted flat. Use a knife to cut off the back of the fish bones (do not cut through the belly of the fish), leaving about 1 rain spine at the tail. After removing the bones of the guppy, spread it out skin-side down, and cut it into a flower knife with a slanting knife, the depth of the knife reaches 4/5 of the meat, do not cut through the skin of the fish, make an opening at the tail, and pull the tail out of the knife.
2. Sprinkle the fish with salt, pepper, cooking wine and wet starch (a little) to coat well.
3. frying pan on the fire, hot, pour vegetable oil, oil heat to 70%, will be gui fish dipped in a little starch, put the frying pan for a few minutes, and then the head of the fish dipped in cornstarch, put into the frying pan fried, fried until golden brown fish out, there will be knife side up in the fish plate, loaded with the head of the fish.
4. Put the pine nuts in the frying pan, and when cooked, pull out and put in a small bowl. 5. frying pan in a little oil, put a little broth, add salt, sugar, tomato sauce, vinegar, boil, thicken with wet starch, add a little hot oil to push evenly, out of the pan poured on the fish, sprinkle with pine nuts can be.
Tutu:
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