The chef teaches you how to make "squirrel mandarin fish", which is fresh and juicy, sweet and sour. Collect it first

In Suzhou, there is such a famous traditional dish "Squirrel Mandarin Fish". Its production process is very particular, and the requirements for knife skills and cooking temperature are also very strict.

It is said that during the Qianlong period of the Qing Dynasty, he once went to a restaurant in Suzhou and ordered a squirrel fish. At that time, this dish was made with Yellow River carp, and I was full of praise after tasting it. After returning to the palace, he ordered the chef to improve it and make it the famous dish "Squirrel Mandarin Fish".

Squirrel mandarin fish is very particular about knife skills and has strict requirements for the beautiful appearance of the fish. First, choose a 750g mandarin fish, remove the scales, clean the internal organs, and cut off the head. Ingredients: 50g shrimp, 20g corn, 10g peas. Seasoning; 5g salt, 10g MSG, 15g rice wine. Small ingredients; 15 grams of onion and 20 grams of ginger

Follow the incision of the fish bone, and then cut the fish bone to the tail, then switch to the other half, and cut along the fish bone until the tail can no longer be cut.

Finally take out the middle spine (be careful to keep the fish on both sides intact, this is to make it more beautiful when oiled). Use a flower knife to replace the whole fish fillet on both sides. Use traditional knife techniques. First, change to a fish fillet, which cannot be cut with a straight knife. Then tilt the knife about 45 degrees, and then switch to the other side

Put the fish head and fish together, add 5 grams of salt, 10 grams of MSG and 15 grams of rice wine to marinate for a period of time, then pat the fish with dry powder and mix Fry, keeping the oil temperature at 60%

Fry until tender on the outside. Take out the oil control and set aside. Then put 50 grams of white sugar, 20 grams of tomato paste, 10 grams of orange juice, 50 grams of white vinegar, and 15 grams of tomato paste together and stir evenly. (It is recommended based on personal taste) Open a clean pot, add an appropriate amount of water, and boil over low heat until it bubbles for 10 minutes (it is recommended to keep stirring to achieve the best viscosity), add the ingredients, boil for 2 minutes, and pour the boiled sauce Add to fried mandarin fish.

A fresh and juicy squirrel mandarin fish is finished. Experience and skills in making the traditional famous dish Squirrel Mandarin Fish: 1. Be sure to clean the mandarin fish when handling it, because the fish itself has a strong fishy smell. 2. When changing tools, you must follow the traditional tool changing method. When frying fish, be sure to fry it thoroughly so that the outside will be very tender. 3. The sauce should be fragrant when cooking for the best cooking effect

Summary of squirrel and mandarin fish, I hope everyone can make distinctive traditional flavors.