As shown in the figure
Today, I will share with you a common practice of sweet and sour squirrel fish, and my favorite friends will learn it quickly.
Sweet and sour squirrel fish
1. Prepare a carp, scrape the scales, gut it, clean it, chop off the fish head first, don't throw it away, and use it later. Cut the fish from beginning to end, without cutting, and cut off the bones, leaving only the fish body.
As shown in the figure
Cut the fish head from the gills, then rinse and wash away the mucus.
As shown in the figure
2. First tilt the knife, cut it every centimeter or so, cut it to the skin of the fish, don't cut it through, and then cut it again with a straight knife. Both pieces of fish are cut like this.
3. Put it into the pot, pour in cooking wine, add salt, monosodium glutamate and cooking wine to reduce the fishy smell. You can keep monosodium glutamate, then add an egg, add pepper, grab it evenly with your hands, gently knead it for a while, let the fish fully absorb the seasoning, and then marinate it for about 5 minutes.
4. Prepare a small pot, pour in dry starch, squeeze the fish dry, put it in the pot, evenly coat it with dry starch, and coat the fish head with starch.
5. Heat the oil in the pot to 50% heat. First, fry the fish head in the pot for about 3 minutes until the fish head turns golden yellow.
6. When the oil temperature rises to 60% heat, put the fish skin into the pot with both hands, fry the fish until it is solidified, and then put it into the pot. The frying process will last about 1 min.
7. After the fish is shaped, put the fish in the pot and fry for 3 minutes on low heat. Spread the fish piece by piece, fry until golden and crisp, and pour out the oil control.
As shown in the figure
8. Heat the oil in the pot, turn on a small fire, add half a spoonful of white sugar and half a spoonful of white vinegar, constantly stir to melt the white sugar, pour in the tomato sauce, and constantly stir fry. If you use ketchup, the color will be brighter.
9. Stir-fry until the sweet and sour juice bubbles, hook a little water starch in the pot, and stir-fry the soup again. When the soup is thick and sticky, pour the sweet and sour juice evenly on the fish.
10. Prepare some coriander for setting the plate, and put a cherry fruit in the fish mouth to decorate it. Finally, add shredded onion and sprinkle with white sesame seeds.
As shown in the figure
Well, this lifelike sweet and sour squirrel fish is ready, sweet and sour. When you serve this dish, it will definitely surprise your friends around you.