Every year, there are surplus squirrels and mandarin fish

1. Prepare the ingredients, wash the mandarin fish clean and set aside, and blanch the peas until cooked.

2. Cut open the fish head and slice along the back to remove the fish bones. Two pieces of fish meat remaining, without cutting off the tail. Horizontal and vertical flower cutting knives, remember not to cut them.

3. After cleaning, put it into a bowl and add 2 spoons of scallions and ginger cooking wine to remove the fishy smell.

4. Add shredded scallions and ginger, mix well and marinate for 5 minutes.

5. Pick off the shredded scallions and ginger, pour in 1 teaspoon of salt and an egg yolk, stir well, and marinate for 5 minutes.

6. Spread cornstarch (cornstarch) evenly on the marinated fish.

7. Try to spread it evenly and shake off any excess starch.

8. Add half a pot of corn oil to a non stick pot, heat it over high heat, and chopsticks will cause dense bubbles. Expose both sides of the fish cutting knife and deep fry until golden brown. The fish head should also be wrapped in powder and fried together.

9. Fry the fish, take it out and set it on a plate. Add a little corn oil to the non stick pot, pour in tomato sauce, fine sugar, and stir fry until the sugar melts. Add 1 spoonful of salt, a large bowl of clean water, 20g of vinegar, stir fry well.

Mix 10.2-3 spoonfuls of starch with half a bowl of water to make starch water. Pour in and simmer until thick soup.

11. Pour the cooked sour sweet sauce over the fried fish.

12. Every year you have more than enough, remember to eat while it's hot!