Traditional Banquet Dishes "squirrel Mandarin Fish"
1.
Cut off the fish head and set aside.
2.
Cut off the fish head and set aside.
3.
Use a knife to stick the middle bone of the fish open.
4.
Then remove the spine of the fish and leave only the short bones of the tail to connect, refer to Figure 3.
5.
Unfold the fish flesh from which the fish bones have been removed, and use the slope knife technique to make several cuts across the fish body. The distance between each cut is 0.8 cm. The depth of the cut should touch the skin, but don't cut the skin.
6.
After the blade is sloped, it is changed to make several straight strokes, and the depth of the knife must be as deep as the skin.
7.
Then use clean water to wash away the mucus from the skin of the fish, so that the fish will spread out with a slight shake and become a wheat ear shape.
8.
Sprinkle a little salt on the cut fish.
9.
Then sprinkle an appropriate amount of rice wine.
10.
Add the green onion and ginger and let it marinate for 10 minutes.
11.
After the fish is marinated, put an egg yolk in it and grab it well.
12.
Then cover with dry powder. Sprinkle evenly when dipped in dry powder, so that the deep part of the knife line must be evenly covered. After dipping in dry powder, shake it and set aside.
13.
Heat the oil to 70% hot, add the fish head and fry it until golden brown and remove it for later use.
14.
Then lift the fish tail by hand so that the skin of the fish is facing down, put the fish body into the frying pan for frying, let go after the fish tail is shaped and tilted up, and use a spoon to continuously pour the hot oil onto the fish body, and the fish Remove after deep-fried.
15.
Then return the fish to the pot and re-fry it with high heat.
16.
Make the skin of the fish golden and crisp. Take out the code plate.
17.
Put two spoonfuls of water in the pot and put in an appropriate amount of rice vinegar.
18.
Add a tablespoon of tomato paste and stir well and bring to a boil.
19.
Scoop in an appropriate amount of sugar to melt.
20.
After the sugar has melted, sprinkle a little salt and stir well.
21.
Then thicken the starch with water.
22.
After the gorgon juice is gelatinized, pour the ingredients and stir.
23.
When the sweet and sour sauce is boiled to make a big bubble, scoop into the cooked oil of the fried fish. .
24.
Continue to fry for a few more times, then turn off the heat, pour the boiled sweet and sour sauce on the fried fish, and serve as a garnish.
Tips:
The characteristics of this dish: beautiful color, rich fruit aroma, crispy fish, sweet and sour sauce.
Tips;
1. The fish you choose must be fresh. The fresh fish has a tight texture and good taste and is easy to shape. It is not easy to break, whether it is a knife or marinated.
2. Be sure to re-explode when frying, otherwise good results will not be achieved, so remember to pay attention to safety when frying.
3. Squirrel fish doesn't need sweet and sour fish. It is better to have a lighter color, just pink for the senses. This should highlight the color of the ingredients and make the dishes more beautiful and attractive.
4. When making squirrel fish, it is recommended not to use green and red peppers as ingredients, which will reduce the fruity flavor. It is advisable to choose preserved fruits, pineapple, horseshoes, green peas, etc. It will emit fruity aromas during the cooking process, and the taste is quite good!
5. When making sweet and sour sauce, you must add some salt to taste good, and the sweet and sour taste will not feel sweet and greasy. Salt is indispensable in order to fry sweet and sour sauce. There is a saying in the industry that it makes sense to sweeten it with salt.
6. When making sweet and sour sauce, putting some red jam tastes good, you might as well try it. When garnishing, you can put cherries in the mouth of the fish and it is more beautiful. This time, if you don't have it at home, it will be omitted.
This "squirrel mandarin fish" dish dedicated to everyone at the festival is ready for the reference of friends!
