Squirrel Mandarin Fish
1.
The raw materials are a mandarin fish, sweet beans, corn kernels, shiitake mushrooms, pine nuts, ginger (mandarin fish is best bought fresh, I used it today is not very fresh, you can also add some shrimp and bamboo shoots to the ingredients). Remove the head of the mandarin fish, then cut a knife in the neck so that it can stand on the plate
2.
First remove the head of the mandarin fish, then cut a knife in the neck so that it can stand on the plate
3.
Then use a knife to take out the spine in the middle of the fish without cutting off the tail
4.
, And then use a knife to remove the thorns from the fish's belly (if not, you can ask the fish market seller to do it for you, but you must make it clear to him that you cannot cut off the fish tail)
5.
Cut it like this
6.
Then cut a straight knife on the fish meat vertically, not cutting the fish skin
7.
After cutting it vertically, use a knife like a slice of fish horizontally, and the skin of the fish cannot be cut. The formula is to lean with a straight knife and slant to the slice (just like the method of squeezing a squid roll, the cutting force should be controlled. Okay, there is another way to hit diagonally, which is to cut the slice diagonally first, and then cut straight)
8.
Cut it like this
9.
After cutting, put the fish head and fish meat in a bowl, add cooking wine and salt, marinate, take an appropriate amount of ginger, mince it, put it in a bowl and then add water to make ginger water, and then take a container, add cornstarch, and mix the fish The head and the fish meat are patted in turn (the flour must be photographed on each part, and the excess flour must be shaken off after the pat)
10.
Every part must be photographed
11.
After the fish head is patted, put a toothpick in its mouth to make the mouth open, and then put the ingredients together in the pan and fry slightly
12.
Add oil to the pot, heat it to 60% heat, and fry the fish head first.
13.
After frying, remove and drain the oil,
14.
Then turn the tail over so that the fullest part of the fish faces upwards, hold the tail with your hands, and then use chopsticks to hold the other end.
15.
Put it in a frying pan and fry (the oil temperature is 30 degrees, and the temperature should be controlled well. If it is too low, the cornstarch will melt in the oil, which will spoil the oil. If it is too high, the outside will be burnt, and the inside will not be cooked)
16.
Then perform the second re-fry, heat the oil to 80%, add the fish head and fish meat and fry for 5-10 seconds to remove (the second deep-fry can make the surface crisp, so that it is topped with hot tomato juice , There will be a sizzling sound, the oil temperature of each re-exploitation is higher than the first time, and the time is shorter than the first time)
17.
After being fried, put it on a plate, take 2 sweet beans and use them to make eyes.
18.
Add tomato sauce, ginger water, sugar, a little salt, red vinegar, lemon juice, appropriate amount of water to the pot, add an appropriate amount of wet starch, then add an appropriate amount of hot oil, stir quickly, quickly blend the oil and juice, and then Pour on the fish, sprinkle with the freshly fried ingredients, and serve it on the table (the taste is similar to that of French fries with ketchup. The specific taste can be adjusted according to your own taste. For example, if you like desserts, you can add more sugar. Add more vinegar to the sour ones, the ones that suit you are good taste)
Tips:
The taste is similar to that of French fries dipped in tomato sauce. The specific taste can be adjusted according to your own taste. For example, if you like desserts, add more sugar, and if you like sour, add more vinegar. The taste that suits you is good)
