Chinese Food
Mandarin fish with squirrel
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Favorite dish
Cooking ingredients
Cooking Steps
Step1:First boil the sauce. Prepare 200ml white vinegar, 250g white sugar and 100g tomato sauce. Weigh them for use.
Step2:Add white vinegar to the pot. Heat.
Step3:Add in the sugar. Bring to a boil over medium heat.
Step4:After boiling, let the sugar dissolve and clear.
Step5:Add tomato sauce. Cook over low heat.
Step6:Squeeze half the lemons out of the water and add them to the pot. Turn the heat down and continue cooking.
Step7:When the sauce becomes thick, stop heating and put it aside for use. In the process of low heat boiling, keep stirring to prevent the paste pot and prevent foaming and silting.
Step8:Clean the mandarin fish (about 1300g) and put it on the chopping board. Wipe off the water on the surface and inside of the belly with the kitchen paper. It is not easy to slide when cutting the fish.
Step9:Cut the fish head as shown in the figure.
Step10:Put the fish head in the plate for later use.
Step11:The fish body is ready for use after removing the spine and back bone. I forgot to take photos in this process. Cut the body into two pieces. Connect the fish tail, as shown above.
Step12:I frozen the cut part in the freezer. I can make fish soup next time (after all, mandarin fish is still a very expensive material. It can't be wasted).
Step13:The fish body flower changing knife is as shown above. After the fish meat is processed, put it into the plate for use.
Step14:Prepare the marinade. Add an egg in a proper sized container. 2G of chopped green onion, 2G of chopped ginger, 2G of white pepper, 5g of salt and 20ml of cooking wine.
Step15:Stir well. Marinate the treated fish for 15 minutes.
Step16:Pour a proper amount of rapeseed oil into the pot (it's better to find a proper container at home, so as to ensure the minimum oil consumption and avoid waste). Heat the pot to 60% heat (put bamboo / chopsticks into the oil, there are obvious bubbles around) and then change to medium heat. Wrap the fish head with corn starch and fry it in the pot until golden.
Step17:The fish body is also powdered. Hold the tail and powdered according to the above picture. It's easy to shape the fish body. At the same time, the powder will be evenly powdered in the gap of the flower knife. What we should pay attention to here is to beat the powder as fast as possible to avoid the egg liquid being soaked with starch, which may cause bad taste.
Step18:Fry in the pot in time. At the beginning, you can use a spoon or something to give some support first. Keep the shape. After the shape is set, fry until golden.
Step19:To explod
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Cooking tips:1. Mandarin fish is expensive. You can use grass carp or carp to practice Sabre technique first. 2. the sauce is a little sweeter. It can be adjusted according to your taste (this time, there is more sauce. I feel that two Jin of fish is enough. It can be reduced in a proper amount). 3. Control the fire of fried fish to avoid over frying. 4. The sauce is easy to blister in the boiling process. It must be stirred in time to avoid silting. 5. The other is that the shape of fried fish must be arranged before it is put into the pot. The shape of the fish will be fixed after it is heated in the pot. In this way, the sale will be much better. There are skills in making delicious dishes.
