"Squirrel Mandarin Fish" is one of the representative dishes of Huaiyang cuisine, but this dish is also available in other cuisines, with slight differences in practice. Some places do not put ketchup in the dish when making it, while some places require a proper amount of ketchup to color. Both methods have their own characteristics and both taste good.
"Squirrel Mandarin fish" is different from the sweet and sour fish in the north. Its sweet and sour taste is not very strong, and it tastes crispy but not sweet. Good squirrel mandarin fish mainly has outstanding fruit flavor. It is the most authentic when you can taste sweet, sour, salty and fresh after entering the mouth. This dish is more suitable for most people's tastes. The main practices are as follows;
Banquet dishes Squirrel mandarin fish
By LynnSawayn
Recipe Recommendations
- sweet and sour
- fried
- ten minutes
- ordinary
Steps for Banquet dishes Squirrel mandarin fish
1
Cut off the fish head for later use.
2
Cut off the fish head for later use.
3
Use a blade to stick it to the fish's midbone.
4
Then remove the backbone of the fish and leave only the short bones at the tail to connect it, refer to Figure 3.
5
Spread out the fish after the fish bones have been removed, and use the slope knife technique to make several cuts across the fish body. The distance between each knife is 0.8 cm. The depth of the cut must touch the skin, but do not cut the skin.
6
After the slope blade is finished, change to make several straight strokes along the blade, and the blade depth must reach the skin.
7
Then use clear water to wash off the mucus on the skin of the fish, so that the fish can be gently shaken and unfolded into a wheat ear shape.
8
Sprinkle a little salt on the fish with the knife.
9
Then sprinkle appropriate amount of rice wine.
10
Add green onions and ginger, grab well, and marinate for 10 minutes.
11
Marinate the fish and put an egg yolk in it and grasp well.
12
Then cover it with dry powder. When applying it with dry powder, sprinkle it evenly, so that the depth of the knife pattern must be dipped evenly. After applying it with dry powder, shake it for later use.
13
Heat the oil to 70% heat. First add the fish head and fry until golden brown. Remove and set aside.
14
Then lift the fish tail with your hand so that the skin of the fish faces down, put the fish body into an oil pan for frying. After the fish tail is shaped and tilted, you can let go, and use a spoon to continuously pour hot oil onto the fish body to fry the fish. Remove it after it is done.
15
Then return the fish to the pan at high temperature and fry it again.
16
Make the skin of the fish golden and crispy, remove and plate.
17
Put two tablespoons of water in the pan and add appropriate amount of rice vinegar.
18
Add a tablespoon of ketchup and stir well.
19
Spoon in appropriate amount of white sugar and melt.
20
After dissolving the white sugar, sprinkle with a little salt and stir well.
21
Then thicken with water starch.
22
After gelatinizing the sauce, pour in the ingredients and stir.
23
When the sweet and sour juice is boiled until it is very fluffy, scoop in appropriate amount of cooked oil from the fried fish.
24
Continue to stir-fry for a few times, turn off the heat, pour the cooked sweet and sour sauce on the fried fish, and then serve on the table.Banquet dishes Squirrel mandarin fish Make Tips
Characteristics of this dish: beautiful color, rich fruit aroma, crispy fish, sweet and sour sauce. Warm tips: 1. The fish you choose must be fresh. Fresh fish has a tight meat, good taste and is extremely easy to shape. Whether it is a flower knife or pickled, it is not easy to break. 2. Be sure to fry it again when frying, otherwise good results will not be achieved. Remember to pay attention to safety when frying. 3. Squirrel fish does not need sweet and sour fish. The color should be lighter, and the sensory color should be pink. This should highlight the color of the ingredients and make the dishes more gorgeous and attractive. 4. When making squirrel fish, it is recommended not to use green and red peppers as ingredients, which will reduce the fruity taste. Choose preserved fruit, pineapple, water chestnut, green peas, etc. It will give off a fruity aroma during the cooking process and the taste is quite good! 5. When making sweet and sour juice, be sure to add some salt to taste better. The sweet and sour taste will not feel sweet and greasy. Salt is indispensable if you want to stir-fry sweet and sour juice well. There is a saying in the industry that it makes sense to add some salt to sweeten it. 6. When boiling sweet and sour juice, add some red jam to taste good, so you can try it. When embellishing, cherries can be put into the fish's mouth to form a micro-contained shape, which is also more beautiful. This time, I will omit them if they don't have them at home. This "squirrel mandarin fish" that Da Chao Shao dedicated to everyone during the festival is ready for friends 'reference!