Material: Use a live carp.

Seasoning: salt, monosodium glutamate, Shaoxing wine, pepper, sugar, vinegar, tomato sauce, onion, ginger and garlic.

Practice: The knife sticks out from the tail along the ridge of the fish, cuts the fish fillet into two pieces, then spreads the wheat ear flower knife on the fish, puts it on the plate, sprinkles the refined salt, feeds it with cooking wine, wraps it with a layer of starch, pulls out the fish tail and shakes off the wheat ears. Stir-fry the fish with 70% hot oil until it is dark yellow, take it out, align the head and tail, and put the raw materials into the fish pond plate. Put oil, vinegar, sugar, cooking wine, pine nuts, Tricholoma, green beans, fresh soup, wet starch, onion, ginger and minced garlic into a bowl and stir them into juice. Heat with an oil spoon, pour the mixed juice, stir, add Ming oil and fry it into oil juice, and pour it on the fried fish.

-the origin of "squirrel carp"

"Sweet and sour mandarin fish" is a masterpiece of Gusu cuisine, which enjoys a long reputation at home and abroad. This dish is colorful, fragrant and delicious, tangible, and more interesting is the sound. When fried mandarin fish like "squirrel" is served on the table, it is immediately poured with steaming gravy, and "squirrel" squeaks.

It is said that as early as when Emperor Qianlong went down to the south of the Yangtze River, there was a kind of "squirrel carp" in Suzhou, which Qianlong once tasted. Later, it developed into "sweet and sour mandarin fish". There is a record about "squirrel fish" in Tiaodingji in Qing Dynasty: "Take seasonal fish, bone it, drag the yolk, fry it yellow, and make it squirrel fish style. Oil and soy sauce are burnt. " Seasoned fish should be crucian carp. This record indirectly proves that Suzhou may have the legend of "squirrel carp" during the Qianlong period. Because many dishes in Dancing Ding Ji are dry and elegant. Secondly, it can be explained that today's sweet and sour mandarin fish is developed on the basis of squirrel fish. The difference is that the ancient "squirrel fish" hung egg yolk paste, but today's "squirrel fish" is dried starch. The ancient "squirrel fish" was fried with "oil and soy sauce", but today, the marinade is fried and poured directly on it. In addition, today's "squirrel fish" is more realistic in shape and delicious in taste, which is incomparable to the ancient "squirrel fish".