Squirrel mandarin fish practice

Squirrel mandarin fish, also known as "squirrel cinnamon fish", is a traditional dish in Jiangsu. It is said that during the Spring and Autumn Period, Wu Gongziguang wanted to get rid of Wu Wangfu and establish himself as king. Gongzi Guang knew that Wu Wangfu was very fond of eating fish, so he designed a "Hongmen Feast" to stimulate assassination. Focus on the meat on the back of the fish first cut out of the pattern, into the frying, the fish meat is swollen and erected, and then used as a hot material, poured with accessories, and the shape becomes blurred, and the table can not see that there is a dagger hidden inside. Gongzi Guang succeeded in assassination and established himself as king, that is, King Wu Lulu. This dish also got its name. After that, Wu Wang lu asked the chef to cook this dish as long as he was happy. Once, as soon as it was served, one of the attendants shouted, "King, is this dish like a squirrel?" The fish meat doesn't look like fluffy squirrel hair. "Everyone thinks it's like, so the name of the dish of squirrel mandarin fish is called open."

1. Remove the scales and gills of the osmanthus fish, dissect the abdomen and remove the internal organs, wash and drain. Wash and set aside various ingredients.

2: First hold down the fish body and cut off the head of the fish. Then hold down the body of the fish, use a knife to slice the fish meat against the bone (the tail should not be sliced open), turn over and slice another piece of fish meat, and then slice the flesh with thorns in the belly of the fish.

3. Cut off two pieces of fish meat, the skin is first straight on the fish meat, and then obliquely shaved, so deep that the fish skin becomes a diamond-shaped knife pattern.

4. Mix well with cooking wine and fine salt, and spread on the fish head and fish meat respectively. Then roll on the dry starch and shake off the remaining powder with the fish tail by hand.

5: Heat the oil in a wok over high heat, and when it is 80% hot, hold the fish by hand and pour the hot oil from top to bottom on the fish. Then add two slices of fish to the tail and fry them in a frying pan to form them. Then fry all the fish in a frying pan until golden brown and place on a plate.

6: Fry the fish head into a frying pan to a golden brown (when frying, press the fish head with chopsticks to expand and shape its chin).

7. After frying, load the fish head and fish meat into the shape of the whole fish, and the head and tail should be cocked.

8: Put the tomato sauce in a bowl and add fresh soup, sugar, balsamic vinegar, wine, soy sauce and wet starch to mix into the sauce.

9: Leave a little oil in the pot, put the green onion and sauté it, add minced garlic cloves, diced bamboo shoots, diced shiitake mushrooms, peas, shrimp and fry, then add sesame oil after the sauce is thickened over high heat. Stir in the pan and pour over the fish.