Fish is low in fat, high in protein, rich in nutrition, and does not like to gain weight. As one of the traditional famous dishes in Jiangsu Province, "Squirrel Fish" is named after its image and appearance, with bright red color, beautiful appearance, sweet and sour soup, tender and crisp, which can be described as a beautiful hard dish. Follow the chef's footsteps and see how this famous dish is cooked in his hands. Friendly reminder, prepare paper towels to wipe saliva after reading.

Ingredients: grass carp, eggs, salt, starch, tomato sauce 80g, sugar 40g, white vinegar 30g.

Cooking steps

1. Prepare a fresh grass carp, control it at about 2 kg, take it out, remove its internal organs and wash it.

2. Then cut the fish head from under the fin, take off the chin of the fish head, and then take out the fish teeth, because the teeth of grass carp have a heavy smell.

3. Then cut off the spine in the middle of the grass carp with a flat knife, just to the tail of the fish and then cut off the spine.

4. Then slice the belly evenly. Beginners must take their time and be careful to cut directly from the middle.

5. Then there are tool changes that directly affect the appearance. First, cut the fish perpendicular to the skin with a knife. Here, don't cut the fish skin.

6. After cutting the details, you have this in your hand. The fish is scattered, and the skin below is intact and folded.

7. Then cut the fish skin into an angle of 15 degrees with a knife. Of course, you can't cut the fish skin in this step, otherwise it will break and the whole section will collapse.

8. Cut the details and present a beautiful flower knife. This is a chef's knife work, and I have to say it's quite awesome.

9. Cut off the upper part, put it in a basin, rinse it with clear water, remove it and drain it. Put an egg yolk in the bowl, add some salt, and put the fish in to rub the color. After that, pat the dried starch evenly on the fish, sprinkle powder on the cracks of the fish, and then gently shake the fish with the powder to remove excess starch. The chef taught you the traditional method of "squirrel fish", so you read it first ~

10. Next, prepare the juice. Add 80 grams of tomato sauce, 40 grams of sugar, 30 grams of white vinegar and a little salt into a bowl and stir well. Put more oil in the pot, heat it to 60% heat, turn off the heat, turn the fish over and clamp the fish tail, and then dip a little water in both sides of the fish skin, which can be well shaped. After the fish skin is pinched, fry the head and tail in the pot.

1 1. After cooking, fry the fish in your hand for 50 seconds, then put it on one side of the fish head, continue to use only the fish tail, wait for shaping, turn the fish tail over and fry it for 30 seconds to make it loose, and then put it in the fish head for medium heat. Fry for three minutes until golden and crisp.

12. Put a little oil in the pot, add the prepared tomato juice, stir-fry it with low fire 15 seconds, add the sweet and sour juice, collect the juice until it is thick, and finally add a light oil, cook the soup until it bubbles, and pour it on the fish.

Tip:

1. If you don't like grass carp, you can also make this dish with carp or perch.

2. Using egg yolk to smear fish is to color the fish, and the fried fish is golden and beautiful.