squirrel fish
By AbbieWiegand
Ingredients: soy sauce,pea,winter bamboo shoots,yellow croaker,white sugar,cooking wine,sesame oil,starch,corn flour,rice vinegar,clear oil
Recipe Recommendations
- yellow croaker 1 tail
- winter bamboo shoots 25 grams
- pea 25 grams
- clear oil 1000 grams
- sesame oil 50 grams
- white sugar 100 grams
- rice vinegar 50 grams
- soy sauce 25 grams
- starch 25 grams
- corn flour 125 grams
- cooking wine 10 grams
Steps for squirrel fish
1
Remove the scales and gills of the fish, clean the chamber and wash it, chop off the head, use a blade to cut it from the spine, remove the beam bones, and evenly divide it at the fish tail so that both pieces of fish have tails. Remove the bone spurs, and wash it.2
Cut the winter bamboo shoots into small squares, blanch them with boiling water and let cool them.3
Heat the frying spoon, add the oil and heat it, roll the fish in the corn flour well, open the edge of the wheat ear, lift the fish tail and slowly place it into the oil pan, fry until light yellow, fish out, and place it on the plate.4
Leave the oil at the bottom of the pan, add cooking wine, rice vinegar, white sugar, soy sauce, sugar color, peas, diced winter bamboo shoots, onion rice, and ginger rice, stir-fry until done, thicken with water starch, sprinkle with sesame oil, and pour the sauce on the fish.squirrel fish Make Tips
Features: Crispy and tender texture; sweet, sour, and aromatic flavor.