A simple four-step process teaches you to make a new pattern of fish, full of color and fragrance
It was late autumn, the weather was getting colder, and after a while the river surface in the northern region was about to freeze. If the river surface is frozen, the price of the fish will be coaxed up, and when everyone buys fish to eat, it will cost more money. It is better to take advantage of the late autumn season, everyone will eat a fish again, which must be enjoyed. However, when it comes to fish, there must not be many practices that flash in everyone's mind, only those few cookie-cutter practices. So how do you make a fish taste different? Today, I will teach you to make a simple and studious dish with a delicious taste - squirrel cinnamon fish.
Squirrel cinnamon fish, also known as squirrel mandarin fish. This dish is the most classic of Su bang cuisine. Legend has it that the origin of this dish is due to the fact that the Qianlong Emperor was serving in the Jiangnan region at that time and preparing to eat at a restaurant in Suzhou. The chef then found a carp, removed the bones, drew a knife on top of the fish, salted it slightly, wrapped it in egg paste and fried it in the pan. Finally, a layer of sweet and sour sauce was poured on the fish, and the taste was sweet and sour, and the stomach was very appetizing, and the emperor was also very satisfied. It is precisely because the fish meat of the flower knife will disperse after frying, and the shape is like the tail of a squirrel, so it is named squirrel cinnamon fish. The ingredients needed for this dish and their preparation are as follows.
Ingredient list
Oil: To taste
Osmanthus fish: 1
Green beans: to taste
Pine nuts: appropriate
Tomato sauce: 110 g
Cooking wine: 10 g
White vinegar: 40 g
Water: 300 g
Sugar: 85 g
Salt: 2 g
Egg whites: 1 pcs
Starch: 200 g
Water starch: 20 g
Preparation method
Step 1:
Let's first treat the fish, this part of our main treatment of fish bones and bones. Let's use a knife to cut a knife along the back of the gills, left and right, which can be opened a little longer, and then cut off the head of the fish. Use a knife to cut the fish flesh horizontally against the bones of the fish, and the left and right sides must be operated in this way, paying attention to the tail of the fish not to be cut off, and keeping the tail connection complete. If this step is not well done, you can put a rag under the fish when paddling the fish meat, which can facilitate the separation of the fish bones. At the same time, be careful not to cut the skin of the fish, and then tilt the blade to cut off the spines on the belly of the fish.
Step 2:
Next, let's talk about the flower knife. Lay the fish flat, then put the knife upright, and make an opening about 5 mm apart. Then put the fish body horizontally on the board and cut it obliquely, cut out the diamond-shaped fish meat, try to ensure that the fish meat is not cut, and cut it to the place close to the skin.
Step 3:
The fish can be fried in the pan! We mix the fish with salt and egg whites, then sprinkle the prepared starch to sprinkle the fish head as well. Note here that the crevices of each knife cut are also wrapped in starch. Then pick up the fish and shake it, shaking off the excess starch. Heat the oil and burn the oil to 60% hot, which is the extent to which chopsticks can bubble in the pot. We squeeze the head and the front of the fish's body and fry the fish slowly in a frying pan until set. Then put the place that has not been fried into the frying pan for frying, which is also fried until it is set, and then the whole fish is fished out and waited for re-frying. Wait until the oil temperature rises to 80% hot, put the fish in a pan and fry it until it turns golden brown.
Step 4:
The last step is to burn a sweet and sour sauce. Heat the oil, add tomato sauce to the pan, sauté for a while, then add cooking wine, white vinegar, water and sugar to boil, and finally add starch to hook a mustard. Then put the fish on the plate, drizzle the juice on the surface of the fish, and sprinkle it with green beans and pine nuts, a sweet and sour, appetizing top dish - squirrel cinnamon fish is done!
Production tips and tips
There are no hard requirements for the ingredients we use at the end of the sauce, you can choose your favorite ingredients, such as shrimp, pine nuts and even fruits, there is no problem, and the flexible ingredients will not affect the flavor and eating experience of this dish.
If the weather is relatively cold, you can use boiling water to blanch the plate and then put the plate, which can slow down the speed of the dish becoming cool, because this dish is more delicious when it is hot, but because it does not have a particularly large amount of soup, the thermal insulation performance is not strong, it is easy to become cool, so it is also a good way to keep warm.
Then the tutorial of this issue of squirrel cinnamon fish is nearing the end here. If you are interested in this dish, you may wish to try it quickly!