Chinese Food
Mandarin fish with squirrel
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There will always be a fish on the big table, which means more than every year. Let's have a special fish dish. The famous Jiangnan dish squirrel mandarin fish. When I was very young, when I went to Suzhou to play, I ate squirrel mandarin fish in deyuelou. At that time, my chopsticks were constantly small. They were delicious. I think it's the water on the fish that tempts me. It's sour, sweet and appetizing. It's not just children. Even adults love this taste. The reason for this meeting is that the magazine asked for a fish dish with Jiangnan characteristics. So I thought of making this squirrel mandarin fish. Before making this dish, I checked the information on the Internet first. Then I called master Ma. Thank you very much. In fact, it's been several years since I wrote blog. The new year's dishes are also made every year. Look back at all the new year's dishes I've made. Is this squirrel mandarin fish the most ceremonious one? It's mainly because I always thought it would be very hard to buy the whole fish back. But after this test, I found that I really didn't have it
Cooking ingredients
Cooking Steps
Step1:Remove scales and gills of mandarin fish. Cut into the abdomen and remove internal organs. Wash and drain.
Step2:Wash all ingredients.
Step3:Hold the fish with a rag. Cut off the head.
Step4:Hold the fish with one hand. Use a sharp knife to stick the fish to the bone. Pay attention not to disconnect the tail here. Turn over and slice another piece of fish. Then slice off the barbed meat in the belly here.
Step5:Cut two pieces of fish. Put the skin down on the fish, straight first, and then slant it. The depth is until the skin is diamond shaped.
Step6:Mix it with cooking wine and refined salt, and put them on fish head and meat respectively.
Step7:Roll on the dried starch again. Shake off the remaining powder with the fish tail.
Step8:Heat the frying pan with high heat. When it is 80% hot, first hold the fish by hand. Pour the hot oil from the top down on the fish (in this way, the fish cut with flower knife can be shaped first).
Step9:Add two pieces of shark's fin to the tail and fry in the oil pan to make it shape; then fry all the fish in the oil pan until golden yellow and put them in the plate.
Step10:The fish head is also fried into golden yellow in the oil pan (press the fish head with chopsticks when frying to let its chin part unfold and shape).
Step11:Put the fried fish head and meat into the shape of the whole fish. The head and tail should be raised.
Step12:Put the ketchup in the bowl and add the soup, sugar, vinegar, wine, June fresh soy sauce and wet starch to the sauce
Step13:Leave a little oil in the pot. Stir fry the scallion and take out the minced garlic, bamboo shoots, shiitake mushrooms, peas and shrimps. Stir fry the sauce over high heat and pour in sesame oil.
Step14:Start the pot and pour it on the fish.
Cooking tips:[delicious notes] - 1. When handling the fish, press the body of the fish with a rag. It can prevent slipping and prevent the fish bones from reaching the hand (the fish bones of mandarin fish are very hard, and it will be very painful if they are stabbed). 2. How to make a flower knife for the fish? First cut a straight knife on the fish head with the skin facing down. It is better to just scratch the fish skin with each knife. The spacing of each knife should be as consistent as possible. Then cut the slanting knife. It's slanting a piece of fish. The slanting is a little bit larger. In this way, the squirrel hair can grow. 3. When wrapping the fish with starch, pay attention to wipe every corner. After wiping, use your hand to shake it. Shake off the excess starch. 4. When frying the fish, first carry the fish upside down with your hands. Pour it on with hot oil. Then the flower knife on the surface of the fish will be set. Then fry it in the pot. There are skills in making delicious dishes.
