Chinese Food
Squirrel mandarin fish - beautiful and delicious at home.
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Squirrel mandarin fish, also known as squirrel mandarin fish, is a traditional feast dish. It belongs to Jiangsu and Zhejiang cuisine. This dish is gorgeous in color. It tastes crispy outside and tender inside. It's sweet and sour. It seems to be very difficult. In fact, as long as you have a good command of fish slices, flower knives, fried these points, you can easily cook at home. Let's invite Gao Xiaosheng, a famous chef of Huaiyang cuisine, to teach you these skills. We can make squirrel mandarin fish with beautiful texture and delicious taste.
Cooking ingredients
Cooking Steps
Step1:First, make the sweet and sour sauce - 250ml white vinegar, 300g white sugar, 150g tomato sauce, a little cranberry sauce. Boil over low heat until the sauce is thick, and then put it out for us
Step2:Kill 800g mandarin fish and remove their heads. Cut off their gills and keep them for use. Then cut down the meat on both sides of the fish. Keep the tail connected. Then remove the bones
Step3:Fish need a flower knife. First, cut it along one direction along the texture of the fish, and then cut it in another direction. The slices have cross knife marks
Step4:Add 1g green onion and 1g ginger to an egg. Add salt and white pepper to the egg. 5ml cooking wine. Stir well. Put in the fish and the gill top to marinate
Step5:Heat up the oil in a hot pot. Add more oil. When the oil is heated to about 60%, wrap the fish meat and the upper of the gills evenly with cornmeal
Step6:Let's fry the gill first, then the fish. Fry until it's golden on the outside. Take it out and put it on a plate
Step7:Finally, heat up the prepared sweet and sour juice. Thicken it with a little water starch. Pour it on the fish. Sprinkle some pine nuts.
Cooking tips:There are skills in making delicious dishes.
