Ingredients:
1 mandarin fish or yellow croaker, about 750 grams
20 grams onions
ZO grams dried mushrooms, soaked in water
20 grams diced bamtwo shoots, soaked in water
15 grams carrots
15 grams green peas, boiled
100 grams tomato sauce
15 grams cooking wine
150 grams water
5 grams salt
20 grams sugar
20 grams vinegar
2 grams sesame oil
50 grams dry comatarch
15 grams egg yolk
15 grams flour
Clean and scale the fish,and cut out gills and guts. Cut off the fish head and halve.
Cut open the fish along the length of its backbone, leaving the tail on. Cut out the backbone and ribs. Make diagonal cuts on the surface of the fish. Marinate the fish flesh and head in cooking wine and salt. Dice onions, mushrooms, bamboo shoots and carrots, and scald them.
Heat oil in wok. Coat the fish head and meat in hour and egg yolk. Deep fry until golden. Remove to a plate. Leave a little oil in the wok, and add tontalo sauce. Add diced onions, mushrooms, bamboo shocris, carrot and green peas and stir-fry. Add couking wine, water, salt and sugar. When the sauce boils. add the cornstarch and water mixture to thicken. Sprinkle some sesame oil and pour the sauce over fish and serve.
