squirrel fish
By KennySchoen
Ingredients: ketchup,salt,water starch,MSG,cooking wine,salad oil,minced garlic,vinegar,onion,sugar,clear soup,dry starch
Recipe Recommendations
- minced garlic appropriate amount
- onion appropriate amount
- sugar appropriate amount
- vinegar appropriate amount
- salt appropriate amount
- MSG appropriate amount
- cooking wine appropriate amount
- ketchup appropriate amount
- clear soup appropriate amount
- water starch appropriate amount
- salad oil appropriate amount
- dry starch appropriate amount
- sweet and sour
- fried
- half an hour
- ordinary
Steps for squirrel fish
1
Remove the scales, organs and gills from the fish, and wash it.2
Cut the fish off with an oblique knife at the pectoral fins, cut it open at the head and chin, gently pat it into a slightly flat shape with the knife, and then use the knife along both sides of the fish's spine from beginning to end (the tail cannot be cut open or broken), remove the fish head, backbone, and two pieces of fish meat.3
Then place the fish skin under the slices down on the chopping board, remove the chest thorns, and then evenly apply a cross-cut knife on the fish flesh to the fish skin. Note: (the fish and fish skin are connected together without cutting) Make the fish flesh form a diamond-shaped small flower knife.4
Put the oil into the pan, evenly pat the fish head, fish tail and the finished fish meat with dry starch. When the oil temperature reaches 80% heat, first slowly put the finished fish, fish tail and fish head into the oil pan. Deep fry, and constantly scoop hot oil on the fish tail with a spoon to heat the fish meat evenly, and remove it when fried until golden brown; plate.5
Use another frying pan to heat it to add a little salad oil; pour in the chopped garlic and green onion segments (shallot), stir-fry until fragrant, add a little clear soup, add sugar, vinegar, salt, monosodium glutamate, cooking wine, ketchup, and water starch, and pour it over the fried fish.squirrel fish Make Tips
1. When removing the fish bones, you must remove them cleanly, so that the meat must not be damaged, and the meat must not be prickly. Otherwise, the cross flower knife is not a good knife; the cross flower knife must be uniform and cannot cut off the fish skin. 2. Pat the fish with dry starch when it is put into the pan, otherwise it will stick to the flour too early and affect the shaping effect of the knife. 3. The ratio of sugar to vinegar is 2:3. Vinegar is easy to evaporate during the cooking process, so put more than sugar. The three flavors of sweet and sour sauce should be blended, and the thinness should be moderate.