Squirrel Mandarin Fish [teacher Kong to Cook]

Squirrel Mandarin Fish [teacher Kong to Cook]

1. The belly of the fish body is broken, clean it out, and cut off the fish head at an angle of 45 degrees. Keep the fins of the fish head and separate the fish head and body.

2.
Use a knife to slice the fish inward along the fish bones on both sides without cutting the tail. (Cushion rags to facilitate the separation of fish bones.)

3. Cut crosswise with a knife to remove the fish bones and fish bones in the middle.

4. Flatten the body of the fish, cut the knife diagonally, and slice out the diamond-shaped meat. Don't cut it, just cut it to the place where it is close to the skin. The fish breasts on both sides are sliced according to the above steps, shake it, the pattern is obvious. (Choose slightly larger and thicker mandarin fish, so that it is not easy to cut off the skin when cutting the diamond pattern on the fish.)

5.
Put the mandarin fish in a bowl, add 10 grams of salt, 20 milliliters of cooking wine, appropriate amount of white pepper, and appropriate amount of green onion and ginger.

6.

Grab the seasoning and marinate for 20 minutes.

7.
Then evenly coat the fish meat and fish head with cornstarch. (Be careful that the slits cut by the fish knife should also be covered with cornstarch.)

8. Shake off the excess cornstarch.

9. Pour an appropriate amount of carp brand Sichuan-flavored small squeezed rapeseed oil into the pot and heat it over medium-high heat to 70% heat. (Carp brand Sichuan fragrant small-squeezed flavored rapeseed oil inherits the essence of small-squeezing technology, selects high-quality raw materials, retains more of the original aroma of rapeseed oil, can improve fragrance, color, and remove fishy, very suitable for fish dishes.)

10.
Put the fish wrapped in cornstarch into the pot.

11.
Keep pouring oil on the fish to quickly shape it, and then deep fry it until golden brown.

12.
Fry the fish and remove it for later use.

13. Put in the fish head, support the fish head with chopsticks, and fix the fish mouth. The opened fish mouth is more beautiful. The same hot oil is poured continuously, and the golden brown will come out of the pot.

14. Set it up on a plate for later use.

15. Re-start the pan, pour in a little oil, heat to 20% heat, add 150 grams of tomato paste and stir-fry evenly.

16.
Then add an appropriate amount of water, 35 grams of sugar, 3 grams of salt, 15 grams of white vinegar and boil until boiling, then pour in 100 grams of cornstarch water to thicken.

17.
Finally, just pour it on the fried mandarin fish, and the delicious squirrel mandarin fish is ready!