Whether it is a squirrel cinnamon fish or a squirrel mandarin fish, it is not wrong, it can be called so. This dish is a traditional dish in Jiangsu cuisine, shaped like a squirrel, crispy on the outside and loose on the inside, with moderate sweetness and sourness. Today I will share with you how to make this dish
Ingredients: about 750 grams of osmanthus fish, 30 grams of shrimp, 10 grams of winter shoots, about a dozen green beans, 50 grams of tomato paste, 25 grams of Shaoxing wine, 15 grams of refined salt, 10 grams of minced green onion and ginger, a little bit of ginger slices, 10 grams of garlic paste, 15 grams of sesame oil, 250 grams of sugar, 50 grams of vinegar, 100 grams of dry starch, 35 grams of wet starch, 1500 grams of peanut oil, salad oil can be.
Production method: Cinnamon scrape scales to the gills to break the abdomen to wash and drain the water, cut the fish head with a diagonal knife at the pectoral fin, cut it at the jaw of the fish head, and then gently pat it with the back of the knife, and then use the knife to flat batch along both sides of the back bone to the tail, remove the keel, become two pieces of fish fans, the tail is connected together, the fish skin is cut down to remove the fish chest spine, and then on the fish meat, the knife is sliced straight, the knife distance is about one centimeter, deep to the fish skin, the fish skin can not be cut, the hand knife cuts the fish meat to grasp the measure, the strength can be. After the fish is pulled and formed, washed with water and marinated with sliced ginger, Shaoxing wine, and fine salt for a while. Cut the shrimp and bamboo shoots into green bean-sized cubes.
Heat the wok on high heat, put the oil to 70% heat to roll the fish from the inside out, pat the dry starch on the part of the pulling flower, evenly pat it, shake off the excess starch, and then lift the fish tail with one hand and clamp the other end with chopsticks in the other hand. Clamped, put into the frying pan until the shape is set, the shape can be released until the fish is all invaded in the frying pan, and constantly poured fried fish in order to make the fish fried thoroughly and evenly. After waiting for the fish, put in the fish head fried, the fish head is best to shoot some dry starch frying, the fish head fried until golden fishing out, when the oil temperature is 80% hot, then re-fry, the fish meat re-frying, until the golden fish out of the plate to put the fish head, the fish meat spelled out the shape of the squirrel can be.
Empty wok heat put a little oil, 40% hot when down into the ingredients before cutting into dice shrimp, cooked green beans, bamboo shoots, sautéed two under the tomato sauce, Shaoxing wine, sugar, vinegar, fine salt, the proportion can be according to personal taste, salty and light. After boiling, use wet starch to contour the mustard, and finally pour the borage oil to push it evenly, start the pot, and pour the juice on the fish. Ingredients can be added according to personal taste, such as watermelon cut into cubes, cucumbers, all can be.
This dish is crispy on the outside and loose on the inside, fresh and delicious, and the squirrel cinnamon fish with realistic shape, have you learned to waste it? If you still have anything you want to say and want to discuss the exchange, please leave a message in the comment area! #乡村美食上头条 #