Squirrel cinnamon fish, also known as squirrel mandarin fish, is red and hot, and the new year flavor is instantly there! Definitely the standard of Chinese New Year's Eve rice, but as the saying goes, there must be more than enough every year, although the squirrel cinnamon fish is delicious, but remember to leave a bite Oh!
Royalties
1 mandarin fish
Two scoops of sugar
Salt to taste
One tablespoon of tomato sauce
Rice vinegar to taste
Cooking wine to taste
Starch Prepare more
Green onion, ginger to taste
Corn kernels, peas, carrot kernels to taste
Spring limited | national treasure dish squirrel cinnamon fish
Mandarin fish to the internal organs, wash, cut off the fish head, cut from the middle, the tail is not cut, use the knife to cut the middle of the fish bone, and then remove the flesh with blood and thorns in the middle part of the fish belly, the fish skin is down, cut the fish meat obliquely on the fish meat, do not cut the fish skin, and then cut the straight knife obliquely in the opposite direction, so that the fish meat appears diamond-shaped pattern, put it in the bowl for later use (remember not to lose the head)
Add the shallots, ginger, cooking wine and salt to a bowl and grasp well by hand.
Fish frying: Add salt, egg whites and mix well, sprinkle with starch, and sprinkle starch on the head of the fish (note that the gaps cut by the fish knife should also be coated with corn starch. Then shake off the excess starch, (oil temperature: chopsticks inserted into the oil pan to bubble up) first pinch the fish tail and the front of the fish body, put it into the oil pan, fry the shape, the fish body is then fried in the oil pan, the fish head is also put into the oil pan to fry, fried out of the shape.
When the oil temperature rises to 80% hot, re-fry until the fish turns golden brown and fish out.
Cinnamon sauce boiling: boil oil, add tomato sauce, stir-fry for a while, add, rice vinegar, water, sugar, boil and add starch for hooking, pour corn, peas, carrot grains into the pot, stir well, cook until the soup is viscous and can be out of the pot. Finally, drizzle the broth over the fried fish and serve.