Squirrel cinnamon fish, also known as squirrel mandarin fish, is a traditional banquet dish, belonging to the Suzhou and Zhejiang cuisine. This dish is bright in color, definitely the standard of Chinese New Year's Eve rice, unique shape, golden color, crispy fish on the outside and tender on the inside with a sweet and sour sauce, tasting a bite will make people want to eat crisp on the outside, tender on the inside, sweet and sour.
< h1 class= "pgc-h-arrow-right" > ingredient preparation</h1>
Mandarin fish 800 g
1 g minced shallots
1 g minced ginger
Salt to taste
White pepper to taste
1 egg
Starch to taste
Tomato sauce 150 g
300 g of sugar
White vinegar 250 ml
A little plum sauce
A little pine nut
Cooking wine 5 ml
A little water starch
<h1 class="pgc-h-arrow-right" > the cooking process of squirrel cinnamon fish</h1>
1. The mandarin fish washed and cut the head obliquely, the fish gills are retained, make squirrel ears, slice the fish flesh on both sides from the severed head, the tail cannot be cut off, the middle spine is cut off, that is, two pieces of fish breast meat are connected to the tail, and then the large thorn at the fish sternum, the oblique blade down.
2. Cut the diamond-shaped pattern with a knife on the fish meat, pay attention to the knife obliquely, so that the pattern is obviously beautiful, and the fish skin cannot be cut off, and it is completely connected to the fish skin.
3. In a bowl, beat 1 egg, 1g minced green onion, 1g minced ginger, salt, white pepper and 5 ml cooking wine, stir well, add the fish, cheeks and sizing, marinate the fish facing down for 30 minutes.
4. The fish is patted with starch, and each crevice is evenly wrapped with starch, and the excess starch is shaken off, and the cheeks, skin and tail are also powdered.
5. Heat the appropriate amount of oil from the pot, wait for the oil to burn to 60%, fry the gills first, and then hold the fish tail in your hand and pour the oil on the fish, drizzle several times, and then fry it in the next pot after setting.
6. Fry until the outer layer is golden brown, drain the oil and plate.
7. Then make a sweet and sour sauce: pour 250 ml of white vinegar, 300 g of sugar, 150 g of tomato sauce, a little plum sauce into the pot, simmer over low heat until the sauce is thick, add a little water starch to the sauce, turn off the heat.
8. Finally, pour the boiled sweet and sour sauce evenly on the fish, sprinkle a little pine nuts, and the squirrel cinnamon fish is done!
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