Squirrel fish

Cuisine and function: Shandong cuisine

Ingredients for making squirrel fish:

Main ingredients: 1 yellow croaker (heavy About 700 grams. Both grass carp and carp can be used)

Accessories: 25 grams of winter bamboo shoots, 25 grams of peas, 25 grams of starch, 125 grams of corn flour, 10 grams of ginger rice, scallion rice***, and 10 grams of cooking wine. .

Seasoning: 1000g clear oil, 50g sesame oil, 100g sugar, 50g rice vinegar, 25g soy sauce, 5g sugar

Features of squirrel fish:

The texture is crispy and tender, and the taste is sweet, sour and fragrant.

Teach you how to make squirrel fish, how to make squirrel fish delicious

1. Remove the scales and gills of the fish, clean the body, chop off the head, and remove the backbone. Use a razor blade to cut open the fish, remove the beam bones, and evenly separate the fish tails so that both pieces of fish have tails. Remove the bone spurs, use a wheat flower knife, and wash them.

2. Cut the winter bamboo shoots into small cubes, blanch them in boiling water together with the peas and let them cool.

3. Heat the frying spoon, add oil to heat, roll the fish in corn flour evenly, open the ears of wheat, lift the fish tail and slowly put it into the oil pan, fry until light yellow. Take it out and put it into the plate.

4. Leave the bottom oil in the pot, add cooking wine, rice vinegar, white sugar, soy sauce, sugar color, peas, diced winter bamboo shoots, green onion rice, and ginger rice, stir-fry until cooked, thicken the gravy with water starch, drizzle with sesame oil, and pour the gravy in Just put it on the fish.