Cooking Steps

1. 

   Step1:Clean the small scales that may remain with a knife. Then wash them with clean wate

2. 

   Step2:Cut the head of Siniperca chuatsi from the neck. Remove the bones from the body of Siniperca chuatsi. Then use a flat knife to separate the fish meat and the inner ridge. The skill of this step is that the knife must press the spine. Otherwise, the spine will stick too much meat. The pieces will reach the tail. The knife will continue to connect. Then turn over. Use the same method (treatment). After the fish is completely removed, cut off the spine. Remove the remaining fish ribs (bones).

3. 

   Step3:Then give the fish a flower knife. The width of the knife is about one chopstick. Cut the long one and then make it horizontal. (oblique) the knife cuts 45 degrees (but it can't cut the fish skin). There are 5-6 ways to change the knife for mandarin fish. This is just one of them.

4. 

   Step4:After changing the flower knife, wash it in clean water and squeeze out the wate

5. 

   Step5:Start marinating - add a teaspoon of salt, sugar to taste, a little cooking wine to deodorize, and then put in an egg. Mix well. Marinate for 10 minutes.

6. 

   Step6:After marinating, wrap the fish in raw meal (starch). Pay special attention here - make sure that every part of the fish is completely wrapped in raw meal. Otherwise, the fish is not evenly fried (starched). After wrapping the starch, the fish gently shake out the excess starch. The same method is used for the fish hea

7. 

   Step7:Put the oil in the hot pot. Heat the oil to 50% of the heat (the oil starts to smoke represents 50%). Take the fish skin in the left hand and the fish meat in the right hand. First fry the fish in oil until it's done. Then fry the whole fish in the pan. After the fish is set, put in the head. In the process of frying, oil the fish, heat it evenly, and keep every part crisp.

8. 

   Step8:Fry it to this color, take out the oil control, put it in the plate and set it u

9. 

   Step9:Home version of the sweet and sour juice - put half a bowl of water, tomato sauce, three tablespoons of sugar into the pot, then add a small spoon of salt. Fire to stir fry the sugar. After the sugar is stir fried, add a proper amount of starch water to thicken the sauce. Finally, add 30 grams of rice vinegar into the pot. Boil out the pot.

10. 

    Step10:Then pour the sweet and sour juice on the fish. This sweet and sour juice is versatile. It can also be used to make sweet and sour ribs and so on.