Squirrel Mandarin Fish

1. Remove the scales and gills from the mandarin fish, cut off the internal organs, and wash thoroughly. Trim the pectoral fins and lower the fish head.

2. Cut off the spine by slicing along both sides of the spine to the tail (without breaking the tail).

3. Remove the chest puncture. Leave the fish chin as a squirrel head.

4. Then use a straight knife on the fish meat, deep enough to the skin (without breaking the skin).

5. Diagonally cut back to form a diamond shaped blade pattern.

6. Continue slicing until the tail of the fish.

7. Soak the sliced mandarin fish in scallion ginger salt water for a while.

8. Drain the water and mix the starch and cheese powder.

9. Fry in oil over high heat until cooked.

10. Increase the heat and fry again to remove it.

11. Heat up the pot, add a little oil, add clear soup, tomato sauce, sugar, salt, and fruit vinegar to make the sauce. Add cornstarch to thicken the sauce, and stir well with a little hot oil.

12. Pour it on the fish.