1. One mandarin fish, not too big or too small, more than a catty is suitable
2. Chop off the fish head first, don’t discard it, and use it later. Cut off the fish fillet along the spine of the fish, and change the knife horizontally and vertically. Be careful not to cut off the fish skin.
3. Dip the processed fish fillets and fish heads with cornstarch evenly. It is important to note that the fish must be soaked thoroughly so that the fish is crispy.
4. Pour about 200 grams of oil
5. Boil the oil until it is seven mature, and put the fish in the pot. Remember to hold the back with chopsticks to avoid breaking
6. Fried and put on the plate
7. Add a little oil, pour in the tomato sauce, add sugar, white vinegar, cornstarch, and stir-fry over medium heat.
8. Pour evenly on the fish, sprinkle with pine nuts and green beans
Tips:1. The fish must be evenly covered with cornstarch
2. Always use white vinegar
3. The tomato sauce must be medium heat and not burnt
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