Cooking Steps

1. 

   Step1:Rinse mandarin fish and remove its head. Cut it open (with lips connected). Marinate it with salt, cooking wine, onion and ginger.

2. 

   Step2:Cut the fish from the back to the tail. Turn it over and cut the other half. Chop off the fish bone and cut it deep into the skin with a slanting knife (30 degrees angle). Then cut it deep into the skin with a straight knife. Cut it into the size of thickness according to personal preference. The fish is small in three directions and small in four directions. Marinate it with cooking wine, ginger, onion, salt and monosodium glutamate.

3. 

   Step3:Evenly pat the pickled fish with starch and deep into the skin. Align the fish and turn the fish's tail out of the space, so that the fish can stretch as far as possible. Fry the mandarin fish at 50% oil temperature. Take out the fish and burn the oil to 80% oil temperature and then fry it again. Drain the oil and put it on the plate

4. 

   Step4:Leave a little oil in the pot and stir fry tomato sauce, then add sugar (about 2 tablespoons sugar), salt (the formula of sugar and vinegar juice is to be sweet. Add some salt), monosodium glutamate and water to boil for a while and thicken. Then add a tablespoon of hot oil (cold oil will cause the sauce and oil to decompose) and pour it on the fish. Sprinkle the roasted or fried pine nuts.