There are many fish practices. Usually, the common family practices are braised, steamed or pickled fish, because these practices are simple and convenient, and the fish tastes delicious. But on such a particularly important day as the Spring Festival, can we get a new one for family reunion? Squirrel fish that is not often cooked at home is very popular. Everyone must have eaten. The squirrel fish is beautiful and unique in appearance, crisp outside and tender inside, sweet and sour, and suitable for all ages. Moreover, the sweet and sour juice poured on the squirrel fish is red and bright, which means that our life is thriving.

The practice of squirrel fish

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1

Prepare a grass carp, don't choose a grass carp that is too small, just about 2 kg. Besides grass carp, it can also be made from carp. Let the fish seller clean up the fish and remove the scales, gills and internal organs, which will save trouble.

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2

Cut the fish head from the bottom of the fin, because the fin is placed on the plate for decoration.

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three

Pull out the fish line, so that the fishy smell can be removed.

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four

Next, the key step of making squirrel fish is to slice the fish and boneless it. Many people find this step difficult. In fact, it is quite easy to operate with a few tips. Put the knife on the fishbone and start to cut down. Pay attention to holding the knife in your right hand and pressing the fish with your left hand, so that the cut fish is very neat and easy to operate. It's best to find a sharp knife instead of sawing back and forth, and strive for two or three pieces to the end.

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five

Open the slices when you are ready, so that the cut surface of the fish is smooth. Be careful not to cut off the tail, then turn the fish over and slice the other side.

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six

Both sides of the fish were cut off, leaving a fish bone in the middle. Cut off the bones of the fish tail.

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seven

After the main thorn of the fish was cut off, the fish also had thorns here in its abdomen. Cut the thorn in the fish's stomach obliquely with a knife.

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eight

Then cut the bottom of the fish belly into a straight line from the fish tail, as shown by the arrow in the above figure, that is, the fish back and the fish belly are straight, so we use these two pieces of meat without fishbones and bones to make squirrel fish with a flower knife.

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nine

Stand the fish upright and cut it into strips with a knife. Be careful not to cut the skin, or the dish will fail. If you don't grasp the strength well, you can use too much force before cutting with the tip of the knife to avoid cutting the skin. This method is suitable for beginners. The closer the cut fish is to the skin, the better the fried fish sticks will look.

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10

Cut it like this, not the skin.

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1 1

After vertical cutting, cut diagonally with a knife. The longer the cut fish, the better it looks. We should also pay attention to this step to make the fish flowers uniform in size. Don't cut off the fish and skin.

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12

Cut both sides.

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13

Pick it up and have a look. It's beautiful, even in size and just right in depth, so the fried squirrel fish will look good.

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14

Wash the cut fish and fish head with clear water, then squeeze out the water, add an egg yolk, a spoonful of cooking wine and salt.

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15

Then grab and marinate 15 minutes to let the fish taste.

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16

Next, the second step of squirrel fish is to size the fish with a modified flower knife, find a bigger plate and put some starch in it. I use corn starch, put more starch, and then put the fish in. Both sides need to be dipped in starch, and the starch should be stuck in the gaps of the fish, so that the fried fish will be crisp and the fish head will be stained with starch.

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17

Gaps should also be covered with starch.

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18

This is the fish after sizing. Pick it up with your hands and shake off the excess starch. The gap and surface are coated with a layer of starch, and the fish knife is also very beautiful.

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19

This step is to shape the fish, with the skin facing up and the tail facing down, then pinch the two sides of the fish tightly or fix them with toothpicks so that they will not spread when frying, and then start frying the fish.

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20

Pour oil into the pan, a little more oil. When the oil temperature is 50% hot, first put the fish head in and fry it for about three minutes, and it will be cooked.

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2 1

This step is also crucial, and it is a step to determine whether the shape of squirrel fish is perfect and beautiful. When frying fish, put your hands on your head and tail, and put the fish in the oil pan first. Don't let go, fry for about a minute, then let go and fry the whole fish in oil.

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22

Then turn over, fry thoroughly on both sides, and fry with a flower knife until golden brown. Fish is fried and crisp. The stove at home is not so hot, it will take about five or six minutes to fry. Then take out the fried fish and put it on a plate.

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23

Start making sweet and sour juice. Pour 60 grams of tomato sauce into one bowl, add sugar and vinegar into another bowl, and add a little water. I use rice vinegar instead of white vinegar. The sweet and sour juice cooked with rice vinegar is slightly heavier and more beautiful.

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24

Put a little oil in the pot, fry the tomato sauce first, then pour in the sweet and sour juice, add a little salt and bring to a boil.

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25

Adding a spoonful of oil to the cooked tomato sweet and sour juice will make the tomato juice red, bright and shiny.

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26

Finally, pour tomato juice on the fried fish, and a squirrel fish with beautiful shape, sweet and sour taste is ready.

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27

Finished product drawing