Jiangsu Education Edition Primary School Sixth Grade Exercise 3 Composition: A kind of food I like, please give me some advice

As the saying goes, "Food is the first necessity of the people", I very much agree with this sentence. I can call myself a "little gourmet" because I have a lot of research on food. Just the names of the dishes, I can go on and on about hundreds of them. Beijing's roast duck, Inner Mongolia's little lamb, Xi'an's mutton steamed buns, Shanxi's shaved noodles... among so many sweet and delicious delicacies, my favorite is Suzhou's pine nut mandarin fish.

When you first see the pine nut mandarin fish, you will definitely want to eat it. In fact, the same thing happened to me when I ate Mandarin Fish with Pine Nuts for the first time. To be honest, its body covered with red tomato sauce and the golden skin inside would make anyone greedy after seeing it.

Let’s talk about how to make it. First, split the mandarin fish from the tail upward along the bones. Separate the fish meat and bones. Cracked to the neck on both sides. Then cut off the bone in the middle. Then remove the small spines from the fish. Now only the head and two large pieces of meat are left. Place half of the meat flat on the cutting board and tilt the knife so that you can only cut into the skin of the fish, then turn it around and cut again. It just looks like a fork. Have you ever seen pork loin? It’s the kind of knife modification method. If you don’t know how to do it, you can just chop the fish into large pieces. But don't chop too deeply. To prevent the fish body from bursting during frying; then add the cooking wine. Salt. MSG. ginger. Put the onions inside and submerge for an hour. Then coat the whole fish with dry gorgon powder. Especially the gaps in the fish must be dipped in it. Put it in a frying pan and fry; the oil temperature should be about 70-80% hot, which means there is some black smoke on the oil. High oil temperature can form a shell on the surface of the fish. This will not fry the inside of the fish. And the surface is very crispy. It is best to prepare two pots; the other pot can now be used to boil the juice. Pour the oil. Pour in the tomato sauce. One fish should probably fill half a bottle. Add sugar. Add a pinch of salt. Don't add MSG or it will taste terrible. Then put a little water in it. Then add corn and green beans. Pine nuts. Then thicken. Finally add some white vinegar. Just pull the fish out and pour it on top.

After talking about the recipe, let’s talk about the taste. Friends who have tried it must know that the pine nut mandarin fish is crispy on the outside and tender on the inside, sour and sweet.