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, crisp on the outside and tender on the inside, sweet and sour. It seems to be very difficult, but in fact, as long as you master the points of fish, flower knives, and frying, you can easily cook at home. We invited Gao Xiaosheng, a famous chef of Huaiyang Cuisine, to teach you to master these little skills by hand, and you will be able to make squirrel cinnamon fish with beautiful texture and delicious taste!
By Food Station 【Official Certified Master of Bean Fruit Food】
<h2>Royalties</h2>
Mandarin fish 800 g
1 g chopped green onion
Ginger minced 1 g
Salt to taste
White pepper to taste
1 egg
Starch a little
Tomato sauce 150 g
Sugar 300 g
White vinegar 250 ml
Sour plum sauce a little
Pine nuts a little
Cooking wine 5 ml
<h2>Practice steps</h2>
1, first make sweet and sour sauce: 250 ml white vinegar, 300 grams of sugar, 150 grams of tomato sauce, a little plum sauce, simmer over low heat until the sauce is thick, put out for later;
2, slaughter and wash the 800 grams of mandarin fish to remove the head, cut off the gills for retention, and then put the fish slices on both sides of the fish body, the tail should be connected, and then remove the fish bones;
3, the fish meat needs to hit the flower knife, first along the fish meat texture along one direction of the oblique cut, and then change the other direction of the oblique cut, slice out the crossed knife pattern;
4, 1 egg add 1g minced green onion, 1g minced ginger, appropriate amount of salt, white pepper, 5 ml cooking wine, stir well, put in the fish, cheeks on the sizing and marinate;
5, heat the pan with oil, more oil, wait for the oil temperature to burn to about 60%, the fish and gills evenly wrapped with corn starch;
6, the cheeks should be fried first, and then the fish meat, fried until the outer layer is golden, fished out and plated;
7: Finally, heat the sweet and sour sauce prepared in advance, add a little water starch to the sauce, drizzle on the fish, and sprinkle a little pine nut.
<h2>Nutritional benefits of mandarin fish</h2>
Tuberculosis Spleen and stomach weakness Indigestion Weight loss Antioxidant Nourishing qi and blood
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