Squirrel salmon

raw material

750g of fresh mandarin fish, 30g of shrimps, 20g of cooked diced bamboo shoots and water-soaked diced mushrooms, 50g of refined salt12g, 50g of balsamic vinegar, 0g of green peas15g, 60g of dry starch, 35g of wet starch, 0g of scallion10g, and cooked lard10g.

manufacturing process

1, osmanthus fish mixed with cooking wine salt, dipped in dry starch;

2. Mix tomato sauce, pork soup, soft sugar, balsamic vinegar, cooking wine, wet starch and refined salt to make a sauce;

3. Turn the two fish fillets over, tilt the fish tail into a squirrel shape, lift the fish tail and put it in the oil pan, fry for 20 seconds to set, fry the whole fish in the oil pan until it is light yellow, pick it up, and put it in a plate to form a squirrel shape;

4. Heat the cooked lard with high fire, fry the shrimp, and then remove and drain the oil. Stir-fry the scallion until it turns yellow and fragrant, and take it out. Stir-fry minced garlic, diced bamboo shoots, diced mushrooms and green peas, add sauce, stir well, add cooked lard and sesame oil, then pour it on the fish and sprinkle with cooked shrimps.

Another one: 3. Heat the wok, then pour in the vegetable oil, and heat the oil to 70%. Dip the mandarin fish in starch, fry in oil pan for a few minutes, then dip the fish head in starch, fry in oil pan until golden brown, and take out. Put the side with the flower knife face up in the fish pot and put it on the fish head. 4. Put the pine nuts in the oil pan, cook them, remove them and put them in a small bowl. 5. Leave a little oil in the wok, add a little broth, add salt, sugar, ketchup and vinegar, bring to a boil, thicken with wet starch, add a little hot oil, stir well, pour it on the fish and sprinkle with pine nuts.