1. Pick a big, fat mandarin fish! Remove internal organs and scales for later use.
2. Cut the diamond-shaped flower knife without cutting too deep to prevent it from breaking during frying.
3. Concave shape, so it looks good when it comes out.
4. Put a large hole hood (colander) under the fish body, heat the oil and evenly pour it on the fish body with a spoon.
5. Fry the golden brown and take it out for later use.
6. Sweet and sour salt and tomato sauce, set aside.
7. I added a little pickled pepper sauce to the tomato sweet and sour sauce (I made it myself, and there is a specific recipe in my recipe). The acid is slightly spicy, which can remove the fishy and smell.
8. Stir constantly and fry evenly.
9. Add the pre-prepared colored pepper cubes to increase the color and look festive.
10. The adjusted juice is thickened and poured evenly on the fish. Simply arrange the plate for decoration and it is ready to be served!
Tips:When frying fish, the amount of oil is large, pay attention to safety,
