Clean the fish belly and remove the black gill membrane
2. Cut a knife one centimeter from the fish head and pull out the fishy thread
3. Pull the fish head left and right, take the knife in the right hand, and cut the fish along the fish bone
4. Slice the fish into 0.5cm-0.8cm blade with oblique knife
5. Cut the fish skin with the fifth knife
6. Cut the cut fish into equal sized ones vertically. Make it into many small square blocks
7. Add cooking wine, salt and white pepper to the sliced fish and marinate for 8-10 minutes
8. Take an empty plate with dry starch, roll the fish in the starch and glue the starch evenly. At this time, the fish becomes flower shaped
9. Put oil in the small pot, heat 80% heat, and fry the fish
10. Fry until golden. Remove. At this time, it's already like a chrysanthemum
11. After frying, sift the remaining oil in the pan to screen out the starch residue
12. Heat the oil again and fry the chrysanthemum fish again
13. Fry the fish until it's brown and take it out
14. Put the bottom oil in the frying pan, add tomato sauce, turn over low heat, and add sugar
15. When the tomato sauce is stir fried, add appropriate amount of water and stir well with a frying spoon
16. Add white vinegar
17. Boil the red juice in the pot and add a small amount of starch
18. Turn the spoon back and forth in one direction and turn off the fire when the juice is thick. Pour the tomato juice over the fried chrysanthemum fish