Pine nut fish is a famous dish in Guangdong, Cantonese cuisine is famous for its lightness, sour and sweet dishes are also very special, what sweet and sour ribs are also a dish that will basically be there at every banquet, Cantonese people are fond of sweet and sour things. They can make pork into sweet and sour tenderloin, sweet and sour ribs, then of course the fish is also doomed, can be made into sweet and sour fish by cantonese people.
And sweet and sour fish has a very good name called pine nut fish, many people hear pine nuts, they think that this dish is to use pine nuts to cook fish, but in fact, it is not, because the fish of this dish looks like a pine nut, so it is named pine nut fish. Cantonese people like good intentions, every year there will be fish Chinese New Year's Eve dishes to indicate that there is more than enough every year, and many families will choose to make this fish into pine nuts, because its sauce is red, as a Chinese New Year's Eve dish, it looks more festive and more appropriate.
This dish is also very popular with children, because it is sweet and sour, pine nuts fish sauce and sweet and sour ribs sauce is similar, generally with sugar, vinegar, tomato sauce seasoning, and then fried with some radish diced cucumber diced green pepper as a side dish, if you want to make the color look better, it is also possible to use red Zhejiang vinegar. However, after the main ingredient is replaced by fish, this method is much more difficult than sweet and sour ribs, and grass carp is generally used. This is rarely tested for the chefs' knife work, and it is necessary to clean the belly of the fish first and then change the fish meat into a chinese flower knife, but the head and tail of the fish are still connected, and the whole body of the fish is very complete.
After the fish is cut, it is necessary to cover every part of the fish with starch, press it and then pick it up and shoot the fish body, and shoot the excess starch away, so that the fried fish will not feel full of flour. When frying, it is also particularly exquisite, because it has a unique shape of gold yuanbao, and the chef must first carry the head and tail of the fish with his hand when frying the fish, so that the fish body is bent into an inverted arch, first fry the fish body to fix the shape, and then slowly fry the whole fish in the oil pan. The fish fried in this way will be very crispy on the outside, but the meat is particularly tender, and the umami taste of the fish will not be lost at all. After frying, you can put the fish first to make the skin more crisp, then cook the sauce and pour the sauce on it.
Pine nut fish is not only interesting in appearance, but also very popular in taste, which can be described as a full range of colors and flavors. And because it is shaved bones, many friends who are afraid of bones and do not eat fish this dish is very suitable, and children do not have to worry about eating bones. The meat of the fish is cut by a flower knife, so it is very convenient to eat, and the fish meat after frying will not be scattered, so that a table of people will not have to be clipped around.
Friends who like to eat sweet and sour must try this pine nut fish, although it is similar to the taste of sweet and sour ribs, but the taste is still very different. Friends hurry up and taste it.