These dishes taste salty and fresh.

Relates to edible fish

According to legend, Gan Long went down to the south of the Yangtze River and came to Songhe Tower in Suzhou. When he saw a lively carp on the altar, he asked the chef to cook for him. When the chef heard that the emperor had arrived, he was very happy and did not dare to neglect. He not only worked hard on the taste, but also burned the fish into the shape of a squirrel with its head held high and its tail stuck high. After eating it, it was greatly appreciated, and the "squirrel fish" became famous. Nowadays, squirrel fish are mostly made of mandarin fish, with red sauce, crisp outside and tender inside, sweet and sour taste, full of color and flavor, which makes people drool.

Raw materials:

1 fresh mandarin fish (about 1250g).

Method:

1. To clean fresh mandarin fish, cut a knife from the gills of the fish, remove the keel and bite the stomach, and cut the fish into small squares with an oblique knife. A knife should cut the skin, but not break it.

2. After the fish is cooked, mix it with a little Shaoxing wine and salt water and marinate it slightly. Pat the fish with dry starch to show its pattern.

3. Then fry it in an 80% hot oil pan, and take it out after seeing the crisp shape. Make a head with a fish's jaw, pat dry the starch, fry it, and it looks like a squirrel's plate.

4. While frying fish, heat another oil pan, add a little soup, 100g white sugar, 60g white vinegar and 40g tomato sauce. When it boils, pour in hot oil and pour it on the fried fish. Crispy outside and tender inside, with bright red color, moderate sweetness and sourness, resembling a squirrel, it is one of the four famous dishes in Nanjing Muslim Maxiang.