Squirrel Mandarin Fish
1.
Clean the bought mandarin fish
2.
Hold the fish body with a rag with one hand and cut off the fish head
3.
Press the fish body with one hand, and use a sharp knife to slice the fish meat against the bones. Be careful not to break the tail here. Turn it over and slice another piece of fish, and then remove the thorny meat from the belly of the fish.
4.
Cut the two pieces of fish, skin down on the fish first straight, then diagonally, until the skin becomes a diamond knife pattern
5.
Spread the cooking wine, pepper, ginger juice and refined salt on the fish head and meat respectively
6.
Roll on the dried starch and shake off the remaining powder
7.
Heat the oil in the wok with high heat. When it is 80% hot, first hold the fish with your hands, and pour the hot oil in the wok on the fish from top to bottom (so that the fish with the knife can be shaped first ). Then take two pieces of shark fins from the fish tails and fry them in a frying pan to shape them
8.
Put all the fish in the frying pan to fry
9.
Pick up until golden brown and put in the plate
10.
Blanch miscellaneous vegetables, remove and drain the water
11.
Add tomato sauce, hoisin sauce, salt, sugar, and balsamic vinegar in a small bowl and stir to form a sauce
12.
Leave a little oil in the pot and sauté the minced garlic
13.
Pour in the adjusted sauce, add a little water and stir well
14.
Pour in mixed vegetables and boil, add some wet starch to thicken
15.
Just pour the juice on the fish
Tips:
My fish is coated with too little flour, it won't be crispy! So too little or too much fish powder is not good!
