How to make mandarin fish delicious?

[raw materials] osmanthus fish 200g, wine 2g, pine nuts 2g, pepper 10g, a little tomato sauce, vegetable oil 10g, wet starch 500g, salt 50g and vinegar 10g.

1. Siniperca chuatsi scales, gills, fins, viscera, leather coat, wash, chop off the head, spread out and pat flat. Cut the bones off the fish's back with a knife (don't cut the fish's belly), and leave a spine at the tail about 1 rain. After the Siniperca chuatsi is boned, the skin is laid down and cut into flower knives with an oblique knife. The knife is as deep as 4/5 of the meat. Don't cut the skin of the fish, make a hole in the tail and pull the tail out of the knife.

2. Sprinkle salt, pepper, cooking wine and wet starch (a little) on the fish and wipe well.

3. Heat the wok, pour in the vegetable oil, and the oil is 70% hot. Dip the mandarin fish in starch, fry in oil pan for a few minutes, then dip the fish head in starch, fry in oil pan until golden brown, and take out. Put the side with the flower knife face up in the fish pot and put it on the fish head.

4. Put the pine nuts in the oil pan, cook them, remove them and put them in a small bowl. 5. Leave a little oil in the wok, add a little broth, add salt, sugar, ketchup and vinegar, bring to a boil, thicken with wet starch, add a little hot oil, stir well, pour it on the fish and sprinkle with pine nuts.