1. Wash the front leg of lamb and remove the tendons
2. Chop the lamb into mince
3. Put green onion and ginger water, cooking wine, salt, sugar, light soy sauce, cumin powder, pepper, cornstarch in the minced lamb, mix well, knead and sizing for later use
4. Take the mandarin fish and wash it off
5. Cut off the fish head from the gill cover
6. Insert the knife from the back of the fish and slice the fish on both sides
7. The fish is sliced from the tail into butterfly slices
8. Butterfly piece
9. Marinate the head and tail with cooking wine and salt for a few minutes
10. The fish is put in cooking wine, green onion and ginger water, sugar, salt, pepper, cornstarch, kneading and sizing, and marinating for 5 minutes
11. Put an appropriate amount of lamb on the reverse side of the fish fillet and roll it up
12. Rolled mandarin fish rolls
13. Heat up the pot and put a proper amount of oil, the oil temperature to about 100 degrees, fry the fish head and fish tail first, then put the fish rolls in and fry, deep fry on medium heat until the fish is discolored and the lamb is cooked. Remove and serve.
14. Put ketchup, oyster sauce, light soy sauce, sugar in a separate pot, then add some boiling water to boil it to make a sauce
15. Finally, pour the boiled sauce on the mandarin fish rolls
Tips:The knife must be fast so that the fish fillets can be thin, and the fish should not be marinated for too long, otherwise it will be salty
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