Squirrel Fish
by Home fragrance old Guiyang taste
Favorite
Difficulty
Normal
Time
30m
Serving
2
1. Remove the scales, gills, and internal organs of the fish, clean the chamber and chop off the fish head, use a razor blade from the spine, remove the beam bone, remove the breast and fish bones, and change the fish fillet into a diamond-shaped fillet with a wheat scalpel. Separate evenly so that both pieces of fish have tails.
2. Put the fish shaped by the knife into the pot and start to lay the gorgon. During the process, each piece of fish shreds is covered with starch. After the fish is dipped, the excess starch is shaken off, and the fish head is covered with starch in the same way.
3. Put the net pot on the fire, pour in the cooking oil, heat up to 70% heat, put the starch-coated fish and fish head into the oil pan and fry it. When the fish skin is crispy and cooked, take it out, put it on a plate, and set it in shape. .
4. Leave a little hot oil in the pot, pour ketchup, sugar, and red vinegar to adjust the juice, stir with a spoon, and pour in the hot oil. When the juice thickens and the fish eyes are soaked, start the pot and pour the juice on the fish. Serve.
Tips:1. The knife must be evenly changed, and the skin and tail of the fish must not be changed.
2. It is not advisable to park for too long after powder coating, otherwise the changed knife lines will stick together after the dry starch is damp, which will affect the shape.
3. The three flavors of sweet and sour gorgon juice should be blended, and the thickness should be moderate.
