Squirrel mandarin fish is a common practice

200 grams of cinnamon fish, 2 grams of cooking wine, 10 grams of pine nuts, a little pepper, 10 grams of tomato paste, 500 grams of vegetable oil, 40 grams of wet starch, salt to taste, vinegar 15 grams

method:

1. Remove the scales, gills, fins and internal organs of the cinnamon fish, remove the leather coat on the head, wash it, cut off the head of the fish, spread it out and flatten it. Use a knife to cut off the fish bones on the back of the fish (do not cut the belly of the fish), leaving about 1 rain of backbones at the tail. After the osmanthus fish is deboned, the skin is spread downwards, and the knife is cut into a flower knife with a diagonal knife, the knife is 4/5 deeper than the meat, do not cut the skin of the fish, make a hole in the tail, and pull the tail out of the knife mouth.

2. Sprinkle the fish with salt, pepper, cooking wine, wet starch (a little) and spread well.

3. Heat the wok, heat it and pour in the vegetable oil, heat the oil to 70%, dip the cinnamon fish in a little starch, put it in the oil pan and fry for a few minutes, then dip the fish head in starch, put it in the oil pan and fry, fry until it is golden brown, put the side of the flower knife up in the fish dish, and load the fish head.

4. Place the pine nuts in a frying pan, fish them out when cooked, and put them in a small bowl.

5. Leave a little oil in the wok, put in a little clear soup, add salt, sugar, tomato sauce, vinegar, boil, use wet starch to outline, add hot oil and push well, pour on the fish, sprinkle pine nuts.