Do squirrel fish knife method and authentic practice is introduced as follows:

Tools/materials: carp 1, oil, salt, cooking wine, ginger, green onion, cornstarch, vinegar, sugar, first soy sauce.

1, carp scaling and gill removal belly, wash and drain.

2, in the carp on both sides, even the head of the position of a horizontal cut, in the tail of the fish also each cut a knife, there is a white spot, pinch the white spot, with the back of the knife, tap, pull out the fish line, so that the carp will not have the smell of earth.

3, cut off the head of the fish, fish tail, from the back of the fish split.

4, and then cut off the fish bone, sliced into 2 large pieces of fish.

5, and then start to hit the knife, oblique knife 75 degrees angle sliced to the fish skin, and then straight knife cut to the head, be careful not to cut off the skin of the fish.

6, flower knife after playing a good water to rinse, dry water.

7, with cooking wine, refined salt, ginger, small scallions to the fish marinade five to ten minutes. Fish head and tail also marinated.

8, with corn starch to carp powder, be sure to powder into every crevice.

9, put 400 grams of vegetable oil in the pan, 8 minutes hot, one hand pinch the fish body, one hand with a spoon to pour hot oil to the fish, pour until the fish curls, stereotypes.

10, then put all the fish fillets into the frying pan and fry for 5 minutes.

11: Remove from the pan, control the oil and place on a large plate.

12: Put the head and tail of the fish into the frying pan and fry them as well.

13: Shape the fish head and tail with the fillet and plate.

14, the pot of vegetable oil out of the remaining oil, put the tomato sauce, add some water, put vinegar, sugar, first soy sauce, water starch, stir fry until the soup is rich.

15, the tomato sauce poured on the squirrel carp can be served.