Jiangsu cuisine is the most complex and diverse cuisine in China.
Huaiyang cuisine: Huai'an, Yangzhou, Zhenjiang three places, and including Taizhou, Nantong and other areas are moderate and soft. Su bang cuisine: Suzhou, Wuxi, Changzhou and other places, characterized by fresh sweet and delicious, thick oil and red sauce. Jinling cuisine: with Nanjing as the center, the east does not go out, and the west affects Anhui and even the Jiujiang River in Jiangxi. Xuhai cuisine: from Xuzhou to the east along the Longhai Railway to Lianyungang area with a northern flavor.
Today's introduction to you is the squirrel mandarin fish selected as one of the top ten classic dishes in Jiangsu, which is a representative work of Su bang cuisine with both color and flavor, and the must-eat food that comes to Suzhou Zhangjiagang is squirrel cinnamon fish.
(1) Use fresh mandarin fish, the fish belly is broken, and the fish is washed after taking out the internal organs.
(2) Cut off the fish head with a knife at an angle of 45 degrees, the fins of the fish head should be retained, and the fish head fish identity should be left. Use a knife along the two sides of the fish bone to slice the fish inward, the tail is not cut, cut horizontally to remove the middle of the fish bone, fish bones, the fish body is flattened, obliquely under the knife, slice out the diamond-shaped meat, do not cut, cut to the place close to the fish skin.
Fish body cut knife flower
(3) Put the mandarin fish in a bowl, add salt, cooking wine, white pepper, green onion and ginger, and marinate for 20 minutes. Then the fish meat and fish head are evenly coated with corn starch. Shake off the excess corn starch.
(4) Pour an appropriate amount of small squeezed rapeseed oil into the pot and heat it to 70% over medium heat. Place the corn starch-coated fish in a pan and pour the oil on the fish continuously to set it quickly, fry it until golden brown and set aside. Put in the fish head, the fish mouth is supported by chopsticks, fix the fish mouth, pour it continuously with hot oil, fry the golden brown and put it on the plate for later.
(5) Pour a little oil into the pot, heat until 20%, add the appropriate amount of tomato sauce and stir-fry evenly, then add the appropriate amount of water, sugar, salt and white vinegar to boil, then pour corn starch water to burn until thick, pour on the fried mandarin fish
Squirrel mandarin fish with complete color and flavor is ready, this dish is sweet and sour, crisp and delicious, and the shape is realistic, especially loved by women and children!
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