Hello everyone, Dragon Food takes you to enjoy the world's cuisine. The beauty of Suzhou must be known to everyone, just as the so-called "there is heaven on the top, Suzhou and Hangzhou on the bottom". But have you heard of suzhou cuisine "squirrel cinnamon fish"? Crispy on the outside and tender on the inside, it has a great taste. Squirrel cinnamon fish is a famous delicacy in Suzhou, which has been clearly recorded in the Qianlong period of the Qing Dynasty. Without further ado, this time I taught everyone the method of squirrel cinnamon fish. First of all, prepare the best ingredients, including a mandarin fish, two winter shoots, two shiitake mushrooms, 20 grams of pea cooked, about 50 grams of shrimp, sugar and lard, salad oil, 10 grams of starch, 15 grams of tomato sauce, 1 tablespoon of balsamic vinegar, 1 tablespoon of cooking wine, 1 teaspoon of salt, 5 grams of garlic, and 1 teaspoon of sesame oil. These are the basic ingredients.
So let's start with my steps. Step 1: Cut the cinnamon fish into abdomen, remove its internal organs, and wash it clean. Step 2: Prepare various ingredients and set aside when washing. Step three, cut the fish head down, step four, hold down the fish body with one hand, use a fast knife to open the fish meat against the bone slice, pay attention to the tail, do not break here, turn over and then slice another piece of fish meat, and then trick the fish belly here with the thorny meat, cut off the two pieces of fish meat skin down, on the fish meat first directly hit and then obliquely hit, stretched out until the fish skin is prismatic knife pattern.
Step 6: Mix well with cooking wine and fine salt and spread on the fish head and fish meat respectively. Step seven, in the roll on the dry starch, the right hand to carry the fish tail to go to the fishmeal step, to the frying pan with a high heat under the oil to burn until eight ripe, first use your hands to hold the fish, the hot oil in the pot from top to bottom poured on the fish meat, so that you can cut the flower knife of the fish meat first terrain in the bar, the two and then put the two pieces of fish meat into the oil pot to fry, so that it is formed.
Step 9, then put all the fish into the pot and fry until golden brown, when put into the plate step, the fish head should also be put into the pot, fried to a golden brown, when frying, use chopsticks to hold the fish head, let its chin area unfold the terrain. Step 11: Put the fried fish head and fish meat on it, put it back into the shape of the whole fish, and tilt the head and tail. In the twelfth step, put the tomato sauce in a bowl and add the fresh soup.
That is, the aforementioned broth, sugar, balsamic vinegar, wine, June fresh soy sauce to eat starch mixed into a sauce. Step 13, leave a little green onion in the pot and sauté, fish out the minced garlic cloves, bamboo shoots, diced shiitake mushrooms, peas, shrimp and fry, under the sauce, with high heat to thicken and drizzle with sesame oil, and then pour on the fish to complete.
Next we can eat today's squirrel mandarin fish. Pay attention to Dragon Pass food, learn a dish every day, and improve your quality of life.