pine nut fish

Hollow out the guts of the bass, scrape off the scales, clean and filter the water.

Cut out the fish bones as shown in the picture. Cut two pieces of fish meat at a 45-degree angle and make them look like wheat ears. The skin should be connected, don't cut it off.

This is what the fish looks like after it’s cut

Add cooking wine, salt, stir, and marinate for 20 minutes

Pour the egg white liquid into the fish and stir

Coat all parts with flour. Especially the gaps between fish and meat should be coated with flour. Shake to remove excess flour.

You can add some water to the remaining starch and stir to form starch water. Standby

Put corn oil in the fryer, heat the oil, add fish pieces, fry until golden brown, remove

Fry again, take out and set aside

Add corn oil, tomato paste, water, salt, soy sauce, white sugar, and glutinous rice vinegar to the wok (dry the water and then turn off the heat) and stir evenly.

Pour in the starch water and turn to high heat to reduce the sauce. The sauce should be thick enough to stick to the fish without falling off. Be sure to pay attention to the heat at this time so as not to burn it.