Squirrel Mandarin Fish

Name: Squirrel Mandarin Fish
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece Mandarin fish; a little pea; 1 tablespoon Cooking Wine; 1 tablespoon salt; 2 tablespoons Sugar; 1 tablespoon ketchup; Some Corn flour; a little Water starch; a little Shimizu

by Teacher Kong teaches cooking

4.6 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

It's time to show your cooking skills!

As the new year is approaching, it is absolutely necessary to learn a good banquet dish. This squirrel mandarin fish, no matter in terms of shape, color and taste, can make people shine. If you learn it, your friends and relatives will be impressed by your cooking.

The Chinese are very particular about cooking, and the names of the dishes are also unique. The fried mandarin fish is shaped like an upturned head and tail. The golden and crispy outer skin is topped with hot sauce and it will make a "cracking" sound, which is like a squirrel, so it is named "squirrel mandarin fish".

The prosperous squirrel mandarin fish served on the table, and the flavor of the new year is instantly there! Unique shape, golden color, crispy fish meat on the outside and sweet and sour sauce on the inside. You can't stop it with just one bite! However, as the saying goes, it will be more than every year. Although the squirrel mandarin fish is delicious, remember to save a bite!

Ingredients

1 piece Mandarin Fish
a little Pea
1 tablespoon Cooking Wine
1 tablespoon Salt
2 tablespoons Sugar
1 tablespoon Ketchup
Some Corn Flour
a little Water Starch
a little Shimizu

Squirrel Mandarin Fish

1. Remove the internal organs of the mandarin fish, wash, and cut off the head.

2. Cut crosswise from the middle, without cutting off the tail.

3. Cut crosswise with a knife to remove the fish bone in the middle.

4. With the skin facing down, cut a straight knife diagonally on the fish, do not cut the skin.

5. Cut a straight knife diagonally in the opposite direction to make the fish appear a diamond pattern. Put it in a bowl and set aside.

6. Add green onion, ginger, cooking wine and salt to the bowl, and grab it with your hands.

7. Take an appropriate amount of cornstarch, put the fish in the plate and coat the cornstarch evenly. (Be careful to cover the gap of the knife cut.)

8. Shake off excess cornstarch.

9. Pour an appropriate amount of Arowana Grandma's small mustard seed oil into the pot, heat it to 70% hot on medium-high heat, put the fish wrapped in cornstarch into the pot and fry it, and use chopsticks to hold it in shape. (Chopsticks measuring oil temperature: [medium oil temperature] 5-60% hot. Look closely at the oil surface, there will be ripples, bubbles around the chopsticks become dense, but there is no sound, suitable for cooking pots and cooking, etc. [High oil temperature] 7-8 It becomes hot. There are a lot of bubbles around the chopsticks, and there is a crackling sound, suitable for deep-frying or frying meat and fish.)

10. Then put the fish head in the pan and fry it together.

11. Fry until the fish turns golden brown, then remove, drain the oil and put it in a bowl for later use.

12. Re-start the pot, add a little bit of mustard oil from the Arowana Grandma Township, heat it to 20% heat, add the tomato sauce, stir well, and pour in a suitable amount of water. ([Cold oil temperature] 1-2 becomes hot. Putting the chopsticks in the oil does not respond. It is suitable for frying nuts and sauces.)

13. After the tomato sauce is boiled, add sugar and mix well.

14. Add cornstarch and water to make water starch and pour it into the pot.

15. The peas are blanched and cooked in advance and poured into the pot.

16. The sauce can be boiled and thickened before being out of the pot, and pour it on the fried fish.

Tips:
1. When handling mandarin fish, use a kitchen cloth to hold down the body of the fish to prevent slippage and avoid being scratched by the fish bones.

2. Choose a slightly larger and thicker mandarin fish, so that it is not easy to cut off the skin when cutting the diamond pattern on the fish.