Cooking Steps

1. 

   Step1:The first step is to deal with mandarin fish. The mandarin fish has the root of its pectoral fin. Cut off its head. The fish head is cut from the bottom. The two sides are separated and buckled on the chopping board.

2. 

   Step2:Put the fish on the chopping board horizontally. Insert the knife from the neck of the fish. Carefully slice along the spine to the tail. Do not cut off the tail. Slice the fish on the other side in the same way. Then cut off the spine. Lay the fish skin down on the chopping board. Insert the knife from the root of the breastbone. Remove the breastbone.

3. 

   Step3:Step 2 - lay the fish skin down on the chopping board. First, slant the knife. The back of the knife is slightly backward to the fish tail. Every interval 0.7cm Slice into a knife, deep to the fish skin, and then cross the knife mark 45 degrees. In the same way, form a diamond knife pattern.

4. 

   Step4:Mix 2 tbsp Shaoxing rice wine and 5g salt in a bow

5. 

   Step5:Spread it on the fish head and meat, and then evenly smear the dry starch on each gap.

6. 

   Step6:The third step - put all the oil in the frying pan. Heat it to 70% heat. Lift the fish tail and shake off the excess dry starch. Turn the fish into squirrel shape. Then hang the fish tail on the top of the frying pan in one hand. Scoop up the hot oil with a big spoon and pour it evenly on the fish until the fish is shaped.

7. 

   Step7:Then slide all the fish into the pan. At the same time, carefully put in the fish head along the edge of the pan. Fry until it is light yellow and remove.

8. 

   Step8:Continue to heat the oil in the frying pan over medium heat. Let the oil temperature rise to 80% of the heat. Put in the fish meat and fish head again and fry until golden yellow. Remove the excess oil and put it into the pan.

9. 

   Step9:Step 4 - while frying the fish, put another frying pan on the fire. Put in a little oil. Heat up the fire until a little white smoke comes out. Then put in the shrimps and scatter them. Put them in reserve. Heat the frying pan over medium heat. Add a little oil. When it's about 50% hot, fry the leek until it smells like leek. Stir fry the garlic, winter bamboo shoots, mushrooms and peas for 2 minutes. Stir in tomato sauce, sugar, 1 tbsp (15ml) of Shaoxing yellow wine, 5g salt and a little water. Thicken them with starch and cook them in vinegar.

10. 

    Step10:Pour some hot oil into the pan, pour the juice on the fish and sprinkle with cooked shrimps.

11. 

    Step11:Final product.