Let me answer this question: squirrelfish is a traditional dish with a history, now people call squirrelfish squirrel chuatsi fish or squirrel gui fish; because of the appearance of the dish resembles a squirrel, so the image is called squirrelfish; now people refer to the squirrelfish are generally made of Mandarin fish. The earliest squirrelfish was not made with Mandarin fish, but with carp, and then people slowly chose Mandarin fish, which is also known as cinnamon fish, which means "hanging from the toad palace".

Squirrel fish is a long history of "big dishes", said the squirrel fish is a "big dish", not only because of the long history of the squirrel fish, the selection of materials to pay attention to, the main squirrel fish on the production of techniques to be higher, marinating, hanging powder, deep-fried, Pouring juice, connected, without a certain operating experience of the master, it is very difficult to do a good job of this appearance like a squirrel, crispy, tender, orange color, sweet and sour taste of the traditional "big dish"!

Why is squirrelfish so difficult to make?

First of all, the production of "squirrel fish" appearance requirements, if you can not make the appearance of a cool squirrel, that is also called what squirrel fish, it might as well be called pouring fish; in dealing with the fish, the fish to play the cross cutter when the requirements of the knife to be stable, the knife to be even, cut out the effect of uniformity and beautiful appearance, for the knife work is very difficult to make the general chef The chef is very difficult to make.

Secondly, when frying fish, the fish hang powder, to quickly into the six layers of hot oil frying, too early and too late are not allowed; hang powder too early, the powder will be too long because of the long time and the pickled egg erosion, frying the fish will not be connected to each other; too late to hang powder, but also miss the best time of the oil temperature is not able to achieve the effect of crispy inside tender.

Squirrel Mandarin Fish ------ Characteristics: crispy outside and tender inside, orange color, sweet and sour taste!

Materials

Chinese Mandarin Fish

Seasoning

150g of tomato salsa, 300g of sugar, 250ml of white vinegar, 5ml of cooking wine, 1g of minced ginger, 1g of minced green onion, 1 egg, white pepper, salt, cornstarch

------Starting to make ------

Step 1: Make the sauce: Pour the pot into the tomato sauce, sugar, white vinegar simmer over low heat to thicken and set aside;

------Tips: the sauce must be simmered in advance, so that the fish can be done after frying can be quickly drizzled with gravy to ensure that the squirrel fish crispy texture.

The second step: fish processing: Mandarin fish head, save the gills of the outer bone (used to make the head of the squirrel fish), along the fish bone into the knife, remove the fish bone, retain the fish tail, and keep the two pieces of fish with the tail connected to the two pieces of fish cut cross knife;

------Tips: Mandarin fish should be selected from one and a half kilograms of one catty to one catty eight two between the size of the fish to be made.

The third step: marinate the fish: eggs into a bowl beaten, add ginger paste, onion paste, cooking wine, salt, white pepper, mix well, into the fish marinade

------ tip: used to make the squirrel head of the gills of the fish outside the bone should be marinated together.

The third step: deep-frying fish: pour oil in the pot (oil should be more) on medium heat; at the same time to marinate the fish quickly dipped in cornstarch, when the oil temperature is 60% hot, into the fish deep-fried until golden and crispy when fishing out to plate.

------ Tip: When dipping the fish in flour, the knife edge should also be dipped in flour, and the gills and outer bones of the fish should also be fried together.

Step 4: Drizzle with gravy: Finally, heat up the sweet and sour sauce that was boiled in advance, add a little water starch to thicken it, and drizzle it over the fish.

The crispy outside and tender inside, orange color, sweet and sour taste of the squirrel Mandarin fish production is complete!