Chinese Food
Squirrel Fish (short version)
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Squirrel Fish is one of the traditional dishes in Jiangsu Province. Squirrel Fish is named after its similar shape. It is usually made of yellow croaker, carp, mandarin fish and other fish. The fish is descaled, gills and viscera are removed and washed with clear water. Cut off the fish's head with a knife at the chest and ventral fins. Then cut off the fish's head from the lower jaw. Split the fish's head in half. Pat slightly with the knife. Cut off the fish's flesh on both sides. Remove the fine bones on the chest. Put the fish's tail into the oil pan and fry it until golden. Then pour the sauce on it to make a dish. Bright color, fresh, crisp, sweet and sour.
Cooking ingredients
Cooking Steps
Step1:Fresh grass carp. Remove belly and scrape scales. Cut into pieces and wrap in starch for us
Step2:Fry in oil until golden. Set asid
Step3:No oil after frying. Pour out a little oil under the bottom of the washing pot. Pour in tomato sauce, white vinegar, sugar, starch and water, and a little water
Step4:Pour the hooked juice on the fish. Fold the coriander to decorate i
Cooking tips:Because of the lack of time, we didn't cut the meat on both sides of the grass carp into the shape of squirrel tail. Cutting and frying is a simple version of cooking and delicious skills.
