Ingredients
750g of live Mandarin fish, 15g of Beijing winter vegetables, 15g of shredded bamboo shoots, 30g of shredded pork, one egg (about 50g). 250 grams of lard, 10 grams of ginger, 6 grams of green onion, 40 grams of wine, 10 grams of salt, 1 gram of monosodium glutamate, 50 grams of vinegar, 15 grams of sesame oil, 40 grams of cooked lard.
Method
Live Mandarin fish slaughtered and put on the cutting board, scrape off the scales, pull out the gills, from the gills with chopsticks strangled meat, so that the abdomen to remain intact without breakage, washed and cooled dry water. Wash the pork netting in oil and macerate it with green onion and ginger juice. Wash and remove all the impurities from the cabbage. Egg knock bowl, add green onions, salt, dry starch, mix into egg paste. Frying pan on medium heat, add cooked lard, put ginger, green onion fillet slightly stir-fried, then the shredded meat into the stir-fried, into the Beijing winter vegetables, bamboo shoots, add wine, salt, monosodium glutamate, stir-fried into the filling. Put the cleaned fish on the cutting board, use the knife to graze on both sides of the fish with a flower knife (knife deep to the inside, can not cut through the belly of the fish), and then use the juice of green onions and ginger, Shaoxing wine, - refined salt to wipe the fish, marinate for 2 hours, fill the stuffing from the mouth of the fish into the belly of the fish. Flatten the lard, spread the egg paste on it, and put the Mandarin fish on it and wrap it up. Place the Mandarin fish on a wire wrapper, top and bottom of the fish with sliced green onion and ginger, and bake on a skewer in the oven. Bake both sides until golden brown, pick off the green onions and ginger, put into the plate, with a knife in the fish body long straight cut a knife, revealing the filling, drizzled with sesame oil, with ginger and vinegar on the table that is completed.
Features
Crisp outside and tender inside, golden color, fresh meat, soft and glutinous filling, accompanied by ginger vinegar, aftertaste
Methods of Mandarin Fish in Tomato Sauce
Raw materials
1 fresh Mandarin fish about 250 grams, 100 grams of sugar, 100 grams of ketchup, onion knot 5 grams, 10 grams of ginger
Making process
1 Fish, clean and slice the long strip graver knife, add onion knot, ginger juice, cooking wine marinade for 30 minutes, with dry starch, pat well, under 8 mature hot oil deep-fried until golden, the fish meat was grapes on the fashion plate.
2, after blanching the leaves, cut into grape leaves, stalks lined on both sides of the fish.
3, tomato juice, sugar under the hot frying pan push well, poured on the fish that is complete.
"Squirrel Siniperca chuatsi" is the Suzhou region's traditional dishes, in the south of the Yangtze River has been listed as a feast on the top dishes. Mandarin fish has long been used to make dishes, usually steamed or braised, but the first to make squirrel-like Mandarin fish dishes was Suzhou. Legend has it that when Emperor Qianlong of the Qing Dynasty went to the south of the Yangtze River, he had to Suzhou Songhe Lou restaurant meals, chef with carp out of the bone, carved patterns on the fish, plus seasoning slightly marinated, dragged on the egg yolk paste, into the hot frying pan tender fried ripe, poured
on the boiling hot sweet and sour marinade, the shape of a mouse, crispy and tender, sweet and sour and tasty, the Emperor ate it after the Qianlong Emperor is very satisfied. Later, Suzhou officials rumored that Qianlong ate fish in Songhelou, this dish will be famous in Suzhou. Later, the operator also used Mandarin fish production, so called "squirrel Mandarin fish", soon the dish will spread throughout the south of the Yangtze River. The Qing Dynasty "Tuning Dingji" records: "Squirrel fish, take (fish season) fish belly skin, remove the bone, drag the egg yolk, fried yellow, fried into a squirrel style, oil, soy sauce, burned". This dish has a history of more than two hundred years since its creation, and now it has become famous both at home and abroad, becoming one of the most famous dishes in China. Ingredients: 1 live Mandarin fish (weighing about 750 grams), 30 grams of cooked shrimp, 20 grams of cooked bamboo shoots, 20 grams of mushroom, 15 green peas, 25 grams of wine, 11 grams of refined salt, green onion, 200 grams of sugar, 100 grams of white vinegar, ketchup, fresh broth, 2.5 grams of garlic, 60 grams of dry starch, 35 grams of wet starch, 15 grams of sesame oil, 1,500 grams of cooked lard (consumed about 200 grams). . Practice: First, the Mandarin fish scales and gills, disemboweled and gutted, cleaned. Qi pectoral fins cut diagonally down the head of the fish, from the head of the chin down the length of the split, with the surface of the knife gently patted flat, and along the spine on both sides of the flat slice to the tail (fish tail do not break), chopping off the spine, slice the thoracic spines. Then in the fish first straight carving (knife distance of about 1 cm), after the diagonal section (knife distance of 3 cm), deep to the fish skin (do not break the skin), into a diamond-shaped knife pattern. Then use 15 grams of wine, 1 gram of salt in a bowl, mix well, wipe on the fish head and fish, and then rolled on the dry starch, hand pick up the fish tail shake off the remaining powder. Second, tomato sauce into a bowl, add fresh soup, sugar, vinegar, wine 10 grams, 10 grams of salt, wet starch, stir into sauce. Third, frying pan on high heat, under the lard burned to 80% hot, the two pieces of fish meat rolled, cocked the tail into a squirrel shape, and then one hand picked up the neck of the fish, one hand with chopsticks to hold the other end, into the frying pan slightly fried into shape, and then the whole body into the frying until light yellow and then put into the oil temperature rose to 80% hot and then put into the re-frying until it was golden yellow, out on the plate, mounted on the head of the fish spelled out in the shape of a squirrel. A little oil left in the pot, the next shallot stir-fried incense out, and then add minced garlic, bamboo shoots, mushrooms, peas, stir-fried, pour into the sauce, high-flame burn thick, add 75 grams of cooked lard and cooked shrimp stir-fried, dripping sesame oil, pouring in the pot on the fish that is completed. Characteristics: golden color, squirrel-like, crispy outside and loose inside, sweet and sour, fresh and delicious. Keys to mastering: ①Cook with fresh Mandarin fish to achieve tender meat and fresh flavor. ②Knife work should be exquisite, so that the dish is shaped like a squirrel. ③ The sauce should be sweet and sour, but also thin and thick, so that the fish into the flavor.