Squirrel Mandarin Fish
1.
One mandarin fish as main ingredient
2.
Ingredients and seasoning
3.
The mandarin fish is treated statically, and the fish head is cut off;
4.
Cut the fish head diagonally, leaving the pelvic fins on the fish head, which is good for plate placement
5.
From the bones of the fish to the tail of the fish, slice the meat to the tail without breaking it off, like this on the other side;
6.
Under the fish bone near the fish tail, the two pieces of meat are connected at the fish tail;
7.
Using a sharp knife, cut the fish fillet along the straight knife to the fish skin, do not cut the fish skin;
8.
Then lay the fish horizontally, slanting the blade with the knife, to the skin of the fish;
9.
Put the cut fish meat into a large bowl with an appropriate amount of white wine and salt, wash it, and take it out;
10.
Put the dried starch into the dish, pat the starch evenly, then lift the fish and shake off the excess starch;
11.
First put the fish head in a frying pan and deep-fry the shape (fish mouth up, ventral fins down, separate, and use chopsticks to pry the fish mouth open, use a spoon to pour hot oil on the fish head), turn yellow, and place it on a plate. Use a spoon to pour hot oil on the squirrel spur with the fish tail and squirrel spines outwards. After setting the shape, place it in the oil pan with the fish tail upwards and the squirrel spines upwards. Head connected
12.
Put the fried fish on a plate;
13.
While frying the fish, use a frying spoon to add a little bit of hot oil for frying the fish, add tomato sauce to fry the color, add appropriate amount of boiling water, add appropriate amount of sugar, salt, wet starch, white vinegar, boil, add a spoonful when the juice concentration is appropriate The hot oil for frying the fish, turn off the heat when there are big bubbles in the juice, and pour the juice evenly on the fish;
14.
Finally, sprinkle pineapple diced and blanched green beans on the fish for garnish.
Tips:
You should use two frying spoons, one to fry the fish, and one to adjust the sauce. It should be done at the same time to ensure that the fish is tender on the outside and tender on the inside. The squirrel squeaks can be heard when the sauce is poured.
