Squirrel Mandarin Fish
1.
Material preparation
1. Soak dried shiitake mushrooms, wash and diced
2. Shrimp sizing:
① Wash three times with baking soda and then three times with salt.
② Thoroughly soak up the water of the shrimp (to be elastic).
③Put a small amount of salt in the shrimps and grab well. Add appropriate amount of egg white and cornstarch, and mix well. (Do not use potato flour, otherwise it cannot be fried until golden brown)
2.
Mandarin fish processing:
1. After the inside and outside of the fish are cleaned, cut off the fish head, and the pectoral fins and the fish head are together
3.
2. Treatment of fish body:
Stick the fish bones, slice the fish head to the tail, don't break it. The same goes for the other side, cut off the fish bones in the middle.
4.
3. Change the fish to a knife, cut it with a straight knife and then an oblique knife, roughly cut into a prismatic shape, and clean it.
5.
4. Fish marinating ① Sprinkle a small amount of salt, an appropriate amount of rice wine, a small amount of pepper, egg white, and grab well.
② Pour enough dry cornstarch into the dish, put in the fish, spread the fish evenly, and dry
6.
Fried fish:
The first time
1. Fried fish head: Heat the oil until hot, first fix the fish head upward with a toothpick, put it in a colander to shape, and deep-fry.
2. Fried fish body: Put the fish body in a colander and use chopsticks to shape it.
After the second oil temperature is high, deep fry the fish until golden brown and remove it, and put it on a plate
7.
Fried sauce
1. Fry the shrimps, green beans and shiitake mushrooms and remove them
2. Add oil, add 2 tablespoons of tomato sauce, 6 tablespoons of sugar, appropriate amount of white vinegar, and stir well. Add shrimps, green beans and shiitake mushrooms, add water and starch to thicken.
8.
After the soup thickens, pour the soup onto the fish body, as shown in the picture
