Squirrel Mandarin Fish
1.
Clean the mandarin fish, then put a cloth on the chopping board, and cut the head of the fish; use a knife to slice both sides of the spine to the tail, but do not cut off the tail; then chop off the fish ribs; then chop off the breast and fish. The inner membrane of the abdomen comes down
2.
On the inside of the fish, use a knife to cut to the skin with a straight knife, being careful not to cut the skin; then cut the fish into a diamond shape with an oblique knife to deep slices into the skin, but still be careful not to scratch the skin.
3.
Put the cut fish meat into a bowl, then sprinkle 7 grams of cooking wine, green onion, ginger and salt on the fish as evenly as possible and marinate for about 20 minutes; the marinated fish is evenly coated with a layer of dry starch; When the oil is heated to about 70% inside, first use a spoon to scoop up the hot oil and pour it on the fish in the opposite direction to shape it.
4.
After setting the shape, put the meat into the frying pan and fry for about 2 minutes, pick it up, and then wait until the oil is warm and fry it again. The golden surface can be placed on the plate; the fish head should also be fried in this way; Peel the peas and cook them in boiling water for later use
5.
Then mix half a bowl of water, vinegar, sugar, and cooking wine into a bowl of juice; put a little oil in the wok to saute the scallion and ginger used to fragrant the fish, and put 2 spoons of tomato sauce in it; then pour into the bowl of juice and simmer for a thick , Finally put sesame oil, turn off the heat, and pour it on the fish on the plate.
Tips:
1. Generally, there is a layer of mucus on the surface of fish, so it is best to use a clean cloth when cutting, so as to prevent the fish from sliding;
2. It is best to use a faster knife when cutting the flower knife, so the operation will be very easy, but you must be careful not to scratch the skin;
3. The steps of marinating fish meat cannot be saved, otherwise the fish meat will be very tasteless;
4. Avoid turning the fried fish, especially when the fish meat is not qualitative, it is easy to fall apart.
