Squirrel fish

By VicentaLakin

Squirrel fish

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Steps for Squirrel fish

  • 1
    The grassfish wash one by one
  • 2
    Cut off the big bones, and don't cut the tails, two pieces of fish。
  • 3
    Fish bone cut-off, spare
  • 4
    Fish slash, but do not cut the skin, and then a 90-seat straight angle。
  • 5
    It's cut and finished。
  • 6
    Fish head and body wash with water
  • 7
    Dry fish bodies with dry rags and a small amount of salt for 20 minutes。
  • 8
    Hot pots of cold oil, fish bones and gingers, and a little white or yellow wine when cooked. Add a big bowl of water and boil it into fish soup for 10 minutes, filter the fish bones, and keep the fish soup。
  • 9
    The body and head of the fish are evenly covered with starch。
  • 10
    When the wine is hot, the fish is stymied with oil。
  • 11
    When it's fixed, it'll be blown up in the pan. It's cold, and it's fried again until the fish turns yellow and gold, and it's picked up and loaded。
  • 12
    Fish head with fish body
  • 13
    A small amount of oil, white sugar, fish soup, chicken, old smoke, vinegar, evenly mixed, starch mixed with a small amount of water and poured into the pot。
  • 14
    On the fish
  • 15
    Sprinkle onions。

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