Ingredients
Fresh broth, mandarin fish, dried starch, diced bamboo shoots, shelled shrimp, shiitake mushrooms, and peas, each to taste.
Seasonings
Sugar, balsamic vinegar, cooking wine, salt, minced garlic, lard, sesame oil, and ketchup, each to taste.
Instructions
1. Scale the mandarin fish, remove the gills, gut it, and clean it thoroughly. Place the fish skin-side down and make a series of straight cuts, then diagonal cuts, deep enough to reach the skin, creating a diamond pattern on the flesh. Mix Shaoxing wine and salt together, rub the mixture all over the fish head and flesh, then coat evenly with potato starch.
2. Hold the fish by the tail and shake off any excess flour; place the tomato in a bowl, then add fresh broth, sugar, rice vinegar, wine, salt, and wet starch to make the seasoning sauce.
3. Heat a wok over high heat and add lard. When the oil reaches about 80% hot (350°F/175°C), first curl the two fillets inward with the tail raised, gently lower into the oil to fry briefly until set, then fully submerge the fish and fry until golden brown. Remove and drain, then arrange on a plate with the fish head attached to form a squirrel shape.
4. Leave some oil in the wok, add scallion segments and stir-fry until fragrant, then remove them. Add minced garlic, diced bamboo shoots, diced shiitake mushrooms, and peas, and stir-fry until cooked. Pour in the seasoning sauce and cook over high heat until thickened, then add lard and shrimp, mixing well. Drizzle with sesame oil, remove from heat, and pour the sauce over the fish. This dish is crispy on the outside and tender on the inside.