Chinese Food
[Peter's seafood] sweet and sour Squirrel Fish
(101206 views)![[Peter's seafood] sweet and sour Squirrel Fish](https://cp1.douguo.com/upload/caiku/1/c/f/yuan_1c9e6cc2fae6602205dbb43568df9f8f.jpg)
Squirrel Fish is one of the traditional dishes of the Han nationality in Jiangsu Province. Squirrel Fish is named for its similar shape. Usually, grass carp, mandarin fish and other fish are used as raw materials. Fish are descaled, gills and viscera are removed and washed with water. Cut off the head of the fish, remove the bones, remove the meat, remove the fine bones in the chest, fry the fish tail in the oil pan until golden, and then pour the sauce on the plate. Bright color, fresh, crisp, sweet and sour.
Cooking ingredients
Cooking Steps
Step1:Clean the internal organs of fish. Remove the internal organs and their black films. Clean the
Step2:Fish head part. Force on both sides. Cut off the fish hea
Step3:Use a knife along the joint between the fish bone and the fish meat. Make a strong stroke
Step4:Slice the fish. The other side is also along the joint of the fish and the fish bone. Remove the fish bone
Step5:Remove the obvious bones from the fis
Step6:Cut the fish vertically. The depth of the knife should be as deep as the skin of the fish. But don't cut it
Step7:The fish that has been cut vertically is very fragile. It's the same when it's cut horizontally. The depth should be as deep as the skin. But don't cut it
Step8:Start to make sweet and sour sauce - pour in the right amount of sugar according to the size of the fis
Step9:Then pour in white vinegar. The ratio is 1-1 with sugar. If it's really not clear, let the white vinegar go beyond the white sugar. It's just right
Step10:Mix them well and pour in some tomato sauce. Make the color of sweet and sour juic
Step11:Stir well, then pour in a small amount of salt. Stir well
Step12:Marinate fish meat - pour proper cooking wine on both sides. Because fish meat is very fragile. When turning over, be careful. Otherwise, fish meat is easy to break
Step13:Pour in the right amount of pepper. Marinate. In this spare time, you can heat the pot and pour the oil. Heat the oil
Step14:After marinating for a while, cover all parts and corners of the fish with starch. Still pay attention to it. Treat it gently
Step15:After the oil is hot, turn the tail of the fish around the middle of the fish. Set the shape of the fish. Put the fish's body into the pot first. Let it shape and then let go and fry it completely in the pot
Step16:Dish out when frie
Step17:Heat up the pot. Put the sweet and sour juice in the pot, stir fry it until it's done and bubbling. Thicken it properly. Stir well while thicken it
Step18:Finally, pour the sweet and sour juice on the fish. Sprinkle the white sesame on it
Step19:Open to ea
Cooking tips:1. When removing the fish, do not cut off the tail of the two pieces of fish. Let the two pieces be connected. 2. When making a flower knife for the fish, make sure to cut it carefully. The depth should be as deep as the skin of the fish. The depth of each piece of fish should be well controlled. Never cut it. It can't be sewn back. 3. It's the same with the horizontal knife. It must be deep to the skin of the fish, but don't cut it. 4. The fish with the flower knife is very fragile, so it must be light enough and slow enough whether it's salted or applied with starch. In case you accidentally break it, I can't help it. 5. The ratio of sugar and vinegar juice is 1-1. Cutting notes. Only white vinegar, white vinegar can be used. 6. The oil temperature should reach 70% heat. Then the fish can be put into the pot. Prepare The fish in the pot must be white. Every corner of the body is full of starch. 7. Don't let go of the fish immediately. Don't move it immediately. Put the fish in the pot first to make it shaped. Control it and then let go of the fish
