Squirrel Mandarin Fish
1.
First process the fish, cut off the head, cut it diagonally, and cut the head along with the fin underneath. Then use a knife along the fish bone fillet. Don’t cut it until the tail. Here is a good tool, scissors. ! Like the picture, the bones on the belly can be cut with scissors, and then the bone pieces can be removed, which is much easier to manipulate
2.
Look, the part of the belly is removed, but I keep it for a while and fry it together, the meat is cut into diamonds
3.
All parts of the fish, marinate for 20 minutes with cooking wine, green onion ginger, salt
4.
Heat oil in the pot, and pat the fish with starch, and pat the cracks in the fish as well.
5.
Uh... the photo is blurred! When the oil is 70% to 80% hot, pour the oil on the fish, just carry the tail, and the fish will roll up
6.
Then fried in the pan until golden
7.
Fish head is fried like belly
8.
Alright, the shape is ready! Waiting for the juice
9.
The sauce of squirrel mandarin fish uses tomato sauce, which is the kind eaten with French fries. You can fry it in oil. Add a little salt and a little water. But I don’t like the taste of tomato sauce alone, so I fry it. When the fish is fish, sauté the tomatoes in oil, cook until soft, then mash it and mix it with the tomato sauce, add a proper amount of salt, and it’s OK
Tips:
1. When the fish is fried, the starch must be sticky. Before frying, shake again to shake off the excess, otherwise it will become thick and affect the taste.
2. Generally, I don’t like to use tomato sauce directly, but don’t wait too long for the fish to deep-fry this dish, so it’s fine to fry it with tomato sauce and top it over. If you are like me, you must cook the tomatoes in advance. , Or just make the sauce and then fry the fish
3. Before the fish head is fried, you can pat it on the head, slap it flat, and it will be shaped when it is fried! Good appetite everyone
