Squirrel guppy is one of the ways to cook guppy. It is more appropriate to choose guppy than a pound, and it is easier to make it at home. If you don't want to make it yourself, it is sold in all major hotels. Squirrel guppy is made from live fish, which seems simple. In fact, guppy pays attention to processing techniques. If not handled properly, guppy is inedible. To answer this question, let's first understand the origin, preparation method and experience of squirrel guppy. Now I'll share the production process.

[Origin of Squirrel and Gui Fish]

Squirrel and carp were found in Qianlong, and they were eaten when Emperor Qianlong visited Jiangnan incognito. Later, it was made with cinnamon fish and became squirrel and cinnamon fish. Squirrel fish, as recorded in related books, is made by taking out the guppies, removing the big bones, using yellow eggs, deep-frying them until they are squirrel-shaped, and then charring them with soy sauce.

It can be interpreted in this way that the current squirrel guppy evolved from the squirrel fish. The difference is that in ancient times, "squirrel fish" was hung with egg yolk paste, while today's "squirrel fish" is patted with dried cornstarch.

In ancient times, "squirrel fish" was fried in "oil and soy sauce", but today it is fried and poured directly into the marinade.

[Squirrel guppy preparation]

Main ingredients: guppy, watermelon, cantaloupe, cooked sweet peas, cooked

shrimp and an egg

Seasoning: ketchup, white vinegar, cooking wine, cornstarch

Making Methods:

1. Remove scales of guppy, and then remove gills and cut off the belly of the fish with scissors. Take out the internal organs, clean it, remove the head of the guppy, then use a knife to cut the tail from one side of the guppy without breaking it, and cut it from the other side. In this way, the bones of the fish are removed and the fish is turned into a knife. First, use a straight knife to cut the skin of the fish. Then cut it with a diagonal knife and cut a diamond-shaped knife line. After cutting, marinate it with cooking wine first, take out the green egg to the yolk, smear it on the guppy, and pat it lightly with dry corn starch.

2. Deep fry the fish in clean oil at 70%, turn the two pieces into squirrels, then pick up the neck of the fish with one hand and hold the other end with chopsticks with the other hand, put it in a frying pan and deep fry it to shape, then put it all over the body until it is light brown, then put it in the guppy to re-fry it, and put it in a plate and reserve it when the oil temperature reaches 70%.

3. Add a little light oil to the pan, then add tomato paste, and sugar to taste, to make it sweet and sour, make a thick soup, then pour the juice over the fish, then sprinkle the watermelon, cantaloupe, autumn sweet peas, and cooked shrimp over the fish.