Which year's today has been opened, this year's old son proposed to open the door a little later, so, decided to open in the eighth day, it is also very good, in a year, there are rare days of time to stop, after these days, it will take another year to have such a large amount of time, just, take advantage of this rare opportunity, to share a few New Year's day dishes, remember, is to share, only for ginseng.
Has always been a bad favorite sweet and sour flavor of the dish, always feel so bad, the taste is always a little worse, always did not find a fault, chance in making sweet and sour poached eggs, the child very much like to eat, also done before, but the child's reaction is not so big, why this time will succeed? Think about it carefully, and finally find the reason for the deliciousness, that is because of this dish, I put the salt twice, did not think, a mistake, unveiled my heart knot for many years, a few days, I shared with you a delicious sweet and sour dish, squirrel osmanthus has a few words like this, head up and tail up, looks funny, fur like a squirrel, hanging milk squeak, said is this dish, if you can reach such a level, this dish is qualified!
Prepare a mandarin fish, clean it up, cut the fish head close to the gills, and then use the knife to cut the knife along the spine to the tail of the fish, turn the fish over, and the other side also uses the same method to cut the fish meat to the tail, and then cut the fish bone, leave it for other uses, and then the side of the fish is stabbed down, and the other one is also operated in the same way, so that two pieces of net fish meat are connected together.
Place the fish flat on the board, use the tip of the knife to draw along the fish body to the tail, and then change the angle, slash the knife obliquely, and form a cross flower knife. On the other side, too, the fish head is shaped and a carrot is stuffed in the fish's mouth.
Put the fish in a container, add cooking wine, salt, pepper and marinate for twenty minutes, remove and place in a convenient bag. Sprinkle cornstarch, hold the mouth and shake it evenly, let it hang evenly with starch, shake off the floating powder, and set aside.
Spoon relax the oil, when it is 50% hot, first put the fish head into it and fry it, then pinch the fish skin together, put the fish meat underneath, put it in the oil pan and fry, as the oil temperature rises, the fish is fried to the time when the appearance is crisp, put the bottom oil into the other pot, add tomato sauce, tomato sauce, sugar, white vinegar, the right amount of salt, fry until,
Fish out, the carrot of the fish head is taken down, put in front of the fish meat to pose a good shape, this time the sauce is also fried thoroughly, put in hot oil and stir-fry, and then poured on the fish, at this time, you will hear the squeaking sound of the fish, this famous dish is completed!
This dish is somewhat difficult to do, there is no certain level is not good to do, but if the hands-on ability is strong, or dare to try, there is nothing remarkable, add a little care, there is no big problem, do not do well is a side, failure is the mother of success, do more, practice can make skill, maybe it will be successful, to know that not to do will never fail, of course, it is impossible to succeed, when you look at your own efforts to succeed in the dish, that sense of achievement, outsiders can not experience!