Mandarin fish with squirrel recipe-Chinese Food-best chinese food recipes-cooking food

Mandarin fish with squirrel

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Today, I fell the first snow in the city of Nanjing in 2020. Although the weather is very cold, the arrival of the first snow makes me feel that this is what Nanjing should look like in winter. There are more than ten days to celebrate the new year. It is absolutely necessary to learn a good banquet dish. This squirrel mandarin fish shared with you today can give you a bright sight in shape, color and taste. The fried mandarin fish is made into a shape with head and tail cocked up. The golden and crispy skin will make a bared sound when drenched with hot sauce. It looks like a squirrel. So it is also named squirrel mandarin fish. If you learn this dish, you will make your friends and relatives look at your cooking. The red and flaming squirrel mandarin fish is served. The taste of the new year comes in a flash. But as the saying goes, every year we have more than enough. Although the squirrel mandarin fish is delicious, we still remember to take a bite.

Cooking ingredients

white pepper amount:8

35g white sugar:8

15 ml white vinegar:8

amount of scallion and ginger:8

amount of raw meal:8

appropriate amount of Liyu brand Chuanxiang Xiaozha flavor rapeseed oil:8

Cooking Steps

Step1:The belly of the fish is broken. Take it out and clean it. Cut off the head at an angle of 45 degrees. Keep the fins of the head. Leave as a fish head.

Step2:Use a knife to slice the fish inward along the fish bones on both sides. The tail is not cut off. (cushion cloth is convenient for fish bone separation.)

Step3:Use a knife to remove the middle fishbone and fishbone.

Step4:Flatten the body of the fish. Cut the rhombic meat diagonally. Don't cut it. Just cut it to the place close to the skin. Follow the above steps to slice the fish breast on both sides. Shake it. The pattern is obvious. (select the mandarin fish that is a little bigger and thicker. It's not easy to cut off the skin when cutting the diamond pattern on the fish.)

Step5:Put mandarin fish in the bowl. Add 10g salt, 20ml cooking wine, proper white pepper, proper onion and ginger.

Step6:Marinate the seasoning for 20 minutes.

Step7:Then wrap the fish meat and head evenly with raw meal. (pay attention to the gap between the fish knife and the raw meal.)

Step8:Shake off the excess raw meal.

Step9:Pour a proper amount of Liyu brand Sichuan flavor rapeseed oil into the pot. Heat up to 70% over medium high heat. (Liyu brand Sichuan flavor canola oil inherits the essence of small pressing technology, selects high-quality raw materials, retains more original flavor of canola oil, can improve fragrance, color and deodorize. It is very suitable for fish dishes.)

Step10:Put the fish wrapped in raw meal into the pot.

Step11:Keep pouring oil on the fish to make it shape quickly. Fry until golden.

Step12:Fry the fish and fish out for later use.

Step13:Put in the fish head. Support the fish head mouth with chopsticks. Fix the mouth. The open mouth is better. Same with hot oil pouring. Golden yellow can be out of the pot.