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1. Fresh mandarin fish
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2. Cut off the fish head and use a toothpick to support the mouth
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3. Split the fish body, remove the middle fish bones, and remove the large abdominal thorns. Be careful not to cut into two pieces, leaving the tail to connect
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4. Cut the flower knife with a straight knife first and then an oblique knife, don't cut it
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5. Huawan cut the fish tail from the two pieces of fish, put the front part with a toothpick and fix it
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6. Coat the fish with dry starch
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7. Deep-fried fish heads in oil and heat
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8. Fry the fish until it's set
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9. Take it out and re-fry it again until it is crispy
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10. With a little base oil, mix the ketchup, zheku, sugar, salt, chicken sugar, and a little water into a juice, pour it into the pot and stir fry, hook in the water starch, pour the juice and serve!
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