Squirrel mandarin fish
Squirrel Mandarin Fish-a representative work of Jiangsu cuisine. It is also a relatively influential dish in Jiangsu cuisine. It has excellent color, aroma and shape, and is shaped like a squirrel. When the marinade is poured on the mandarin fish while it is hot, it will make a chirping sound, just like a squirrel barking happily.
Recipe Recommendations
- mandarin fish 1 tail
- shrimp 20 grams
- green peas 20 grams
- ketchup 60 grams
- white vinegar 40 grams
- white sugar 15 grams
- salt 5 grams
- cooking wine 15 grams
- minced garlic a little
- starch appropriate amount
- sweet and sour
- fried
- ten minutes
- ordinary
Steps for Squirrel mandarin fish
1
Fresh mandarin fish are slaughtered to remove the internal organs.
2
Cut the fish head open as shown in the picture, leaving the fish chin for the squirrel head.
3
Remove the backbone of the fish and connect the fish tails on both sides.
4
Remove the fish bones from the abdomen.
5
The fish meat on both sides is lined with diamond-shaped flower knives.
6
Put the mandarin fish with the cut-off knife into the onion and ginger salt water and soak it for a while.
7
Drain the water and sprinkle with raw flour.
8
Put it into an oil pan and fry it until done.
9
Put a little oil on the pan over high heat, add a little oil, add clear soup, ketchup, sugar, salt, and vinegar to mix the sauce, add rice flour to thicken, add a little hot oil, stir well, and pour on the fish.
10
Stir fry shrimp, green beans, and diced bamboo shoots and sprinkle on the fish.