Cooking Steps

1. 

   Step1:Remove scales and internal organs of mandarin fish.

2. 

   Step2:Cut off the head. Keep the fins intact.

3. 

   Step3:Cut off the chin. Use the back of the knife to flatten it so that it opens like the head of a squirrel.

4. 

   Step4:Stop along the lower side of the spine to the tail. Keep the whole tail.

5. 

   Step5:Flip the other side of the fish. Cut the fish bone.

6. 

   Step6:Remove the belly fishbone.

7. 

   Step7:Cut two pieces of fish into flower knives. Wipe them with a slanting knife. Cut a diamond flower knife with a straight knife.

8. 

   Step8:Prepare the fish. Season with pepper and salt. Add 2 tablespoons of cooking wine and marinate. About 10-20 minutes.

9. 

   Step9:Wrap the dried starch, including the head of the fish, evenly spread the starch, lift the tail of the fish and shake off the floating powder.

10. 

    Step10:Put in the tuna 1; 1; 1 blended oil in the pot. Wait until the oil is 60% or 70% hot. Put in the fish and oil.

11. 

    Step11:Fry the fish head first.

12. 

    Step12:Fry the dried starch fish. Turn the tail inward. Keep it upright. Fix the tail with chopsticks when frying. Fry the fish until it's ready. Remove the fish with a spoon. Let the oil temperature rise for a while. Add the spoon together and fry for 5 minutes.

13. 

    Step13:Mix the ingredients. Put the bottom oil in the pot. Stir fry it in the pot. Mix the starch in the water. Also put some green peas and pine nuts. Collect the juice until it is thick. Pour it over the fried fish immediately.

14. 

    Step14:Both shapes.