Su Zhai Restaurant-squirrel Mandarin Fish

Name: Su Zhai Restaurant-squirrel Mandarin Fish
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: A eggplant; 1/2 Pleurotus eryngii; 70g Sanding; 70g ketchup; 1g pepper; 3g ginger; 10g Soy sauce; 20g Vinegar; 8g Sugar

by Xiaoyuan Review

4.7 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

3

★★★★★
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Squirrel mandarin fish, also called squirrel mandarin fish, is a local traditional famous dish in Suzhou, Jiangsu Province. According to legend, when Qianlong went to the south of the Yangtze River, he came to Suzhou Songhe Tower and saw a lively carp on the sacred stage, so he asked the chef to cook it for him.
This very delicious vegetable dish this time is based on the famous Jiangnan dish squirrel mandarin fish. The color is red sauce, the outside is crispy and the inside is tender, sweet and sour, and the color, fragrance and taste are delicious. It is mouth-watering.

★★★★★
Creativity Index Squirrel Vegetarian Mandarin Fish

Ingredients

Su Zhai Restaurant-squirrel Mandarin Fish

1. Eggplant, Pleurotus eryngii, three diced tomato sauce, pepper, ginger soy sauce, vinegar, sugar

Su Zhai Restaurant-squirrel Mandarin Fish recipe

2. Wash the eggplant, cut off the head, peeled and set aside

3. Cut the eggplant into 5-6cm segments

4. Take a section into four-fifths of the knife, and cut into silk after cutting it horizontally

5. After cutting, put it in water, add a teaspoon of salt, and marinate for 5 minutes

6. Pour in 2 tablespoons of tomato sauce, 2 tablespoons of vinegar, 1 tablespoon of light soy sauce, 1 tablespoon of sugar, a little salt, a little pepper and mix well

7. The eggplant is marinated and squeezed out of the water

8. Sprinkle starch on each eggplant

9. Put the eggplant in the frying pan and shake it to prevent adhesion

10. Fry until golden on both sides, drain and remove

11. Pleurotus eryngii sliced diagonally into pieces, cooked in boiling water, garnished with cherry tomatoes on a plate

12. Put the sliced ginger in a frying pan and sauté, take out

13. Pour in the three diced and stir fry for a while, then pour in the seasoning sauce over high heat until it is thick

14. Just pour the sauce on the fish body

Tips:
1. When cutting the eggplant, it looks good when it is cut into the knife.
2. Each eggplant must be evenly floured, and it will be crispy and golden when fried
3. Use chopsticks to measure the oil temperature when frying, and fry on medium heat