Sweet and sour squirrel fish is a local dish in Jiangsu and Zhejiang.

Supplement: Sweet and sour squirrel fish is a famous Han dish and one of the vegetarian recipes of Jiangsu and Zhejiang cuisines. Bright color, fresh and crispy, sweet and sour. Using winter bamboo shoots as the main ingredient, the cooking technique of sweet and sour squirrel fish is mainly sweet and sour. This dish is realistic in shape, sweet and sour, and often surprises diners.

Method:

Ingredients: silver carp

Accessories: cooking wine, light soy sauce, flour, peas, green onions, ginger, garlic, diced mushrooms

Seasoning: mushrooms, peas, sweet and spicy sauce, starch, tomato paste, sweet and spicy sauce, sugar, white vinegar

Steps:

1. One piece of silver carp with head removed, washed

2. Cut into slices and remove fish bones.

3. Make a cross knife

4. Marinate with cooking wine and light soy sauce for ten minutes, then evenly coat with flour

5. Fry in oil pan until Golden yellow

6. Prepare peas, onions, ginger, garlic, diced mushrooms, tomato sauce, sweet chili sauce, sugar, white vinegar, starch and water to make a sauce.

7. Leave the base oil and green onions. Sauté ginger and garlic until fragrant, add diced mushrooms and peas and stir-fry

8. Pour in the prepared juice, bring to a suitable consistency, and pour evenly over the fried fish

9. The sweet and sour squirrel fish is ready