Sweet and Sour Crispy Mandarin Fish

Sweet and Sour Crispy Mandarin Fish

　　The method for making Sweet and Sour Crispy Mandarin Fish is as follows: Scale and clean a live mandarin fish, remove the gills and internal organs through an abdominal incision. Make a large reverse cut every inch along both sides of the fish. Rub the entire surface inside and out with salt and cooking wine, then marinate for ten minutes. After that, evenly coat the fish with a layer of wet starch. Julienne the magnolia petals (bamboo shoots) and fresh mushrooms.

Place the wok over high heat and add refined lard. When the oil is about 80% hot, hold the fish by the head and tail to press the scored back against the oil, frying until the flesh curls up. Then submerge the fish in the oil, turn it twice, and reduce the heat to low. Fry for eight minutes until the exterior turns crispy and golden brown. Remove the fish and place it on a plate. Press it gently with a clean cloth to loosen the bones, helping the seasonings penetrate. Prepare a sauce with clear broth, then stir-fry the julienned bamboo shoots, chili strips, and mushroom strips in oil until cooked. Pour in the prepared sauce, bring it to a boil, and evenly pour it over the fish. Garnish with coriander on both sides to finish.

This dish features a deep red color, tender meat, and a crispy skin. It is predominantly sweet and sour, with well-balanced spicy and salty notes. Its aroma is irresistible, making it a truly exquisite dish.