Cooking Steps

1. 

   Step1:Remove the head and tail of perch, cut two pieces of meat into bone bones, skin and eight pieces of fish, wine and pepper, and marinate with onion and ginger juic

2. 

   Step2:Make soup with skull and tail skin. Add wine, onion and ginger to remove fishiness. Take out the skin and filter it for use.

3. 

   Step3:Roll the fish fillet in the flour and egg paste and fry it into two yellow side

4. 

   Step4:Take the skinless tomato out of the sauce in the oil pan, add a piece of sauce to make it red, and pour it into the fish soup. Put in the fish, the winter bamboo shoots, the boiled agaric, and add the sugar and chicken essence to taste. Sprinkle with the end of coriander.