Sweet and Sour and Delicious---squirrel Fish
1.
Remove the scales and gills of the perch, remove the internal organs by caesarean section, wash and drain.
2.
Cut the fish head in half and pat it slightly with the knife.
3.
Use a blade to cut from the spine, remove the beam bones, and divide them evenly at the tail of the fish, so that the two fish have tails, remove the bone spurs, and wash with a spur.
4.
Use cooking wine and a little salt on the fish head and fish meat respectively, and marinate for 15 minutes.
5.
Cut the mushrooms and carrots into cubes, blanch them with peas in boiling water and let them cool.
6.
Cooking wine, light soy sauce, tomato sauce, white sugar, rice vinegar, clear soup, water starch, mixed to make a flavored juice.
7.
Roll the fish in the dry starch to open the blade of the wheat ears.
8.
Bring enough water to the pot and bring it to 80% heat, then slowly put the fish tail into the oil pot.
9.
Fry until the tail of the fish is raised, and the fish body is light yellow, and put it in the plate.
10.
Put the fish head into the oil pan, and continuously use a spoon to pour the hot oil on the fish head, and remove it when it fry until light yellow.
11.
The fried fish body, head and tail are placed on a plate.
12.
Leave the bottom oil in the pot, sauté the scallions and ginger, add the mushrooms and peas and fry them until cooked until the sauce is thick, pour the sesame oil, and pour the gorgon juice on the fish.
