Squirrel Yellow Croaker
1.
Prepare relevant ingredients: shallot, fragrant, minced garlic and spare
2.
Wash the yellow croaker after removing the scales, gills and internal organs. Cut the fin on the side of the fish with a straight knife about 3 cm to the bone
3.
Then put the knife flat and cut about 2.5 cm diagonally
4.
Use the above method: turn the sides of the fish body in turn, cross the knife
5.
Use 1 teaspoon of salt, 1/2 teaspoon of white sugar, 1 tablespoon of cooking wine, 1 tablespoon of fish sauce, and 1/2 tablespoon of white pepper, spread all over the inside and outside of the fish, and marinate for 10 minutes.
6.
Add water to the dish, add green peas, heat for 1 and a half minutes on high heat, take out and drain
7.
Mix cornstarch with appropriate amount of water to make a thick cornstarch paste
8.
Pour 600 grams of canola oil into the wok and heat it over high heat
9.
Lift the tail of the fish and wrap it in the cornstarch paste and cover it evenly
10.
When the oil is 70% hot, lift the tail of the fish with one hand and the spatula with the other, and gently slide the fish into the oil pan
11.
Put the fish in the pot, push the tail of the fish with a spatula with your left hand to make the body of the fish semi-circular, and continue to pour the hot oil on the fish with the spatula on the right
12.
Until the surface of the fish becomes golden and crispy, remove the fish and put the tail up into the dish
13.
In another oil pan, sauté the scallion, ginger, garlic
14.
Put an appropriate amount of water in the pot, add sugar and a pinch of salt to boil
15.
Pour in tomato sauce and stir-fry
16.
Pour in a little newly-tuned starch paste, stir-fry into thick gorgon sauce, add green peas and stir-fry all over the heat
17.
Pour the tomato juice on the fried yellow croaker.
Tips:
1. Yellow croaker is best to choose a larger fish. It will look good when it is fried. I have no experience. Too small will affect the appearance.
2. The flower knife of the fish body is staggered on both sides, it is not easy to break, and the pattern of the fried flower is also beautiful
3. Heat the oil to about 50% hot, and then hang the fish paste. After the paste is finished, the temperature of the oil is just right to fry the fish.
4. The oil temperature of fried fish should be high, so that it is easy to shape
5. This dish is ready to eat immediately, the taste is the best
