Children like this dish. It's sour and sweet. It's tender outside and hot inside. It's also free of thorns. It's rich in high-quality protein. The key is that it doesn't need any additives. It's similar to the one in the restaurant.
Step1:One and a half Jin to two Jin of mandarin fish is OK.
Step2:Cut off the fish's head obliquely. Cut off the fish's head and neck with the back of the knife for later shaping. When cutting the fish head, it's inclined to leave the fins. The fins are placed in front. The fish head is pressed down. When frying later, the spatula is pressed and shaped. That's what I took.
Step3:Put the fish head aside. Now deal with the fish. Take a kitchen paper. Tidy up the fish. The knife starts from the incision to the tail. Stick to the big fish bone in the middle of the back of the fish. Otherwise, the fish will be wasted. It will also be thinner. So stick to the piece. A complete piece of the knife will come down. Do not cut the tail. Turn the other half of the fish to do the same.
Step4:The two pieces of fish are connected with the tail. Chop off the big fish bone in the middle.
Step5:Then deal with several big bones on two pieces of fish respectively. Carefully slice them down.
Step6:Cut the fish with a 45 degree oblique knife. Pay attention to the force. Just cut the fish to the skin without damaging the skin. Otherwise, the fish will fall off. Cut in the direction of the fish head.
Step7:Just now, after the 45 degree oblique cutting, stand up and cut vertically. Cut the knife into a cross with the just oblique cutting. It's just like cutting. Carry the dry starch on the tail. Make sure each one reaches the root of the fish. Shake it after finishing.
Step8:Fry twice. First, fry once. Pour oil on top. Then, fry in the pot. Pay attention to the shape of the tail.
Step9:Dry starch on the fish head. Fry in the pot. Remember the fins are forward. Press the fish head to fry and shape.
Step10:Set the plate after frying. Make soup. Use tomato sauce, white vinegar, sugar and a little salt. Turn it on again. Then wet the starch. Add some oil. Turn off the fire. Pour it on.
Step11:It's done. It's ready to eat.
Cooking tips:Be careful when cutting. Don't cut the meat. But the knife should be as deep as possible. It's just to the skin of the fish. It's very convenient when eating. There are skills in making delicious dishes.