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, ginger juice, pepper and 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 pan on the fish from top to bottom. Then put two pieces of shark fin from the fish tail, put it in the oil pan and fry it a bit
8.
Then put all the fish in the frying pan and fry the fish heads into the frying pan until golden brown
9.
Fry until golden brown, pick up, put on the plate
10.
Put the tomato sauce in a bowl, add hoisin sauce, salt, sugar, balsamic vinegar and appropriate amount of broth or water to mix into a sauce
11.
Leave a little oil in the pot, stir fry the minced garlic cloves
12.
Pour the sauce
13.
Add the blanched vegetables and wet starch to thicken
14.
Just pour the juice on the fish
Tips:
When handling the fish, use a rag to hold the body of the fish to prevent slippage and avoid the fish bones (mandarin fish bones are very hard, and it will be very painful to be pierced)
