Tender, sweet and sour, fresh squirrel fish features:
Notes:
The fish bones must not be wounded, and the flesh must not be prickly.
Change the knife evenly, can not change the fish skin.
After patting the powder, it cannot be parked for too long, and should be fried immediately, otherwise the dry starch will easily make the knife pattern that is changed into stick together after moisture, affecting the shape.
The three flavors of sweet and sour sauce should be fused, and the thickness should be moderate.
Squirrel fish is a traditional dish in Jiangsu Province, belongs to the Su cuisine, squirrel fish because of its shape like a squirrel and named, usually with yellow fish, carp, mandarin fish and other fish as raw materials, the fish to scale, gills, offal, washed with water. Take the knife at the pectoral fin, cut off the fish head, and then from the jaw, split the fish head in half, use the knife to pat slightly, remove the two sides of the fish meat, remove the fine spines of the chest, the fish tail is connected into the frying pan to fry until golden brown, and then pour the sauce platter into the delicacy; Bright color, tender and crisp, sweet and sour.
Seasonings for squirrel fish:
1 live fish (or yellowhead fish) (about 750 g), 18 g shrimp, 12 g cooked bamboo shoots, 12 g shiitake mushrooms, 15 green peas, cooked lard, 9 g sesame oil, 15 g cooking wine, 6 g refined salt, 12 g cotton sugar, 60 g balsamic vinegar, 60 g tomato paste, 1.5 g minced garlic, 6 g coriander segments, 36 g dry starch, 60 g pork broth
Production steps
Cut the fish's pectoral fin oblique knife, cut it at the chin of the head, gently pat it into a slightly flat shape with a knife, and then use the knife along the sides of the ridge of the fish body to flatten the tail from head to tail, and cut off the tail, remove the fish head and ridge, cut the chest, and connect the tail of the two pieces of fish flesh (called fish leaves);
Place the fish skin of the fish leaf down on the board, remove the chest thorn, and then evenly cut the fish leaf with a knife, and then cut it obliquely to the fish skin, so that the fish flesh is diamond-shaped with a small flower knife;
Put the tomato sauce, clear soup, sweet and sour vinegar, cooking wine, fine salt, water starch into a bowl, mix into juice and set aside;
Put the lard into the pot, when it is 80% hot, lift the fish tail on the left back, slowly put it into the oil pot, then put the fish head into the oil pan and fry it, and constantly use a spoon to scoop hot oil to pour on the fish tail, so that the fish leaves are evenly heated, and fished out when fried to light yellow;
While frying the fish, heat the fish on a wok over a low heat, put 60 grams of cooked lard, heat the oil is kernels, cook it, and pour it into a colander;
Leave a little oil in the original wok, heat the oil and fry the coriander section slightly, then fry the minced garlic, bamboo shoots, shiitake mushrooms and peas, cook in the sauce, add cooked lard (45 grams), sesame oil, shrimp and fry out of the pot, pour on the fish and serve.