Cooking Steps

1. 

   Step1:Soak the green beans and corn in water for a while. Put them into a boiling pot and cook them. Wash and dice the carrots. Chop the onion and garlic.

2. 

   Step2:Remove scales, gills and internal organs of mandarin fish and wash them. Cut off the head from the pectoral fin. Stick the flat knife to the bone and cut the meat on both sides to the tail. Don't cut off the bone. Connect the tail of the two pieces of fish. Remove the breastbone. Cut the diamond shaped flower knife downward to the fish skin (wipe with oblique knife, lean with straight knife, do not cut the fish skin). Marinate the mandarin fish and fish head with cooking wine, ginger and salt for a while. Roll on the raw powder evenly. Hold the fish tail and shake off the remaining powder.

3. 

   Step3:Heat the oil pan to 80% heat. Turn the fish out and raise the tail (grasp the tail by hand. Clamp two pieces of fish with chopsticks to fix the shape). Fry the fish in the oil pan until it's golden brown, remove the remaining oil and put it on a plate. Fry the fish head, raise the mouth and splice the fish body.

4. 

   Step4:Heat up a small amount of oil in the wok. Stir fry the onion, garlic and carrot. Stir fry the tomato sauce. Add water and boil. Thicken the sauce with vinegar, sugar, salt and starch. Pour in hot oil. Water the fish in the wok. Sprinkle with green beans and corn.