[原料] 桂 鱼 200克 料 酒 2克松 子 10克 胡椒粉 少许番茄酱 10克 植物油 500克湿淀粉 40克 (实耗50克) 食 盐 适量 食 醋 15克
1． 将桂鱼去鳞、鳃、鳍、内脏，去掉头上的皮衣，洗净，把鱼头斩下，摊开、拍扁。用刀把鱼背部的鱼骨切掉（不要把鱼腹切破），在尾巴处留约1雨的脊骨。桂鱼去骨后，皮朝下摊开，用斜刀切成花刀，刀深达肉的4/5，不要切破鱼皮，在尾巴处开一个口，将尾巴从刀口中拉出。
2． 将鱼身撒上食盐、胡椒粉、料酒、湿淀粉（少许）涂匀。
3． 炒锅上火，烧热后倒入植物油，油热至七成，将桂鱼蘸少许淀粉，放油锅中炸数分钟，再将鱼头蘸上淀粉，放入油锅中炸，炸至呈金黄色捞出，将有花刀的一面朝上摆在鱼盘中，装上鱼头。
4． 将松子放在油锅中，待熟后捞出，放小碗中。 5． 炒锅中留少许油，放入少许清汤，加食盐、糖、番茄酱、食醋，烧沸后，用湿淀粉勾芡，加入热油少许推匀，出锅浇在鱼肉上，撒上松子即可。
The practice of squirrel mandarin fish!
[Materials] 200 grams of cooking wine 2 mandarin fish Nixon son of 10 grams pepper ketchup 10 grams of vegetable oil 500 grams wet starch 40 grams (actual consumption of 50 grams) 15 grams of salt vinegar appropriate
1. Go to mandarin fish scales, gills, fins, viscera, removed the head of the leather, wash, and the head斩下, open, flat film. Back the fish knife fish bone cut off (do not cut the fish broke), to stay in the tail Department of spine about 1 rain. Mandarin fish after boneless, skin down spread with a knife and cut flower oblique knife, meat knife as deep as 4 / 5, do not break the skin cut in the tail Department to open a mouth, would be pulled out of the tail from the knife-edge.
2. Will fish sprinkled salt, pepper, cooking wine, wet starch (a little)涂匀.
3. Pan lit after Heat vegetable oil into the oil to hot七成will dip a little mandarin fish starch, put oil in the deep-fried a few minutes, and then head dipping starch, Add oil in deep-fried,炸至remove golden brown, will have spent upward side of a knife before the fish intraday, put on the head.
4. Will be on the pine nuts in oil until cooked remove later, put in small bowl. 5. Medium pan left a little oil, Add a little broth, add salt, sugar, tomato sauce, vinegar, boiling, the starch with wet starch, add a little hot oil pushed absorbed,出锅poured on the fish, sprinkle with pine nuts that is can be.
