Specific steps of making squirrel fish 1, after scaling, digging cheeks and decapitation, cut the fish in half from the middle of the fish's back with a knife.

2. Remove the fishbone and fishbone, and keep the fishtail.

3. Cut the fish face obliquely into litchi shape, and don't cut the fish skin.

4. Rub salt on the fish and marinate with cooking wine for about 20 minutes.

5. Drain the marinade on the fish and wrap it with dry starch.

6. Put the oil in the pot and burn it to 70% heat, and roll the fish flower shape outside and the fish skin inside into a tube to shape the fish.

7. After setting, fry in the oil until it is slightly yellow, remove the drained oil and put it on a plate for later use.

8. Put about one or two oils in the pot and heat it to 50%. After changing the fire, stir-fry the ginger, onion and minced garlic.

9. Add a proper amount of soup or water, boil the minced meat, peas and bamboo shoots for about half a minute, and then hook them into the juice in the bowl.

10, pour the juice on the fish and serve.

The general practice of squirrel fish: the first practice of squirrel fish

1, eggplant chooses long eggplant (isn't this nonsense? You can hardly see the round eggplant in the north in Sichuan), wash it, cut it into 4 cm sections, cut off three side skins and keep one side.

2, play a 45-degree flower knife, the depth should be about 4/5 of the eggplant section.

3. Cool the water slightly after cutting, otherwise it will break easily. Beat an egg liquid and prepare flour. Eggplant will drag some egg liquid to hang flour.

4, the oil pan, the oil temperature is about 60% hot and fried.

5. Prepare a bowl of juice in advance: a proper amount of fruit, a little tomato sauce, monosodium glutamate, starch, etc., and stir-fry the onion, ginger and garlic in another pan, and pour them on the set plate? Fish? On me, all right.

Squirrel fish practice 2

1, grass and fish. Choose a large piece of thick fish.

2. Cut the fish at an oblique horizontal interval of 30 degrees 1 cm continuously, and do not cut off the fish skin.

3. After the horizontal knife edge is cut, cut it continuously at 90 degrees in the longitudinal direction without cutting off the fish skin.

4. Cut horizontally and vertically in this way, and the fish will become numerous small squares. The cut fish is salted with salt.

5. Sprinkle cooking wine on the fish.

6. Finally, lick an egg white and rub the seasoning and fish until the seasoning is absorbed by the fish.

7. Heat the wok, pour in the oil and heat it to 70% or 80%.

8. The fish rolled in the raw flour, so that all the fish strips were covered with raw flour.

9. The fish with good powder is fried in a hot oil pan.

10, fried fish pieces into the plate.

1 1, fry two pieces of fish and fry them again.

12, add white vinegar to the pot, heat the white sugar, and continue to add tomato juice to make sweet and sour juice.

13. Finally, pour the fried fish pieces into the pot, wrap them in juice and serve.

Squirrel method three

1, remove scales and gills from the fish, clean the chamber, chop off the head, cut it from the spine with a blade, remove the beam bones, evenly separate it at the fish tail, so that both fish have tails, remove the bone spurs, and wash it with a grain knife.

2. Cut the winter bamboo shoots into small cubes and cool them with boiled water.

3, stir-fry spoon on fire, put oil to heat, roll the fish in corn flour evenly, make the blade of wheat ear open, slowly put the fish tail into the oil pan, fry until it is light yellow, take it out and put it in the plate.

4. Leave the bottom oil in the pan, add cooking wine, rice vinegar, sugar, soy sauce, sugar color, peas, diced winter bamboo shoots, onion rice and ginger rice, thicken with water starch, pour sesame oil, and pour the thickening juice on the fish.

The origin of squirrel fish is said to have existed in Suzhou as early as when Emperor Qianlong went to the south of the Yangtze River? Squirrel carp? Yes, Qianlong once tasted it. And then it developed into? Sweet and Sour Mandarin Fish? . In the Qing dynasty, "Tiaoding Collection" is about? Squirrel? The record of:? Take seasonal fish, boneless the belly, drag the yolk, fry it yellow, and make a squirrel style. Burning with oil and soy sauce? . Season fish should be crucian carp.

This record indirectly proves that Suzhou Qianlong had it? Squirrel carp? The legend is possible. Because many dishes in Tiaodingji are dry and elegant. Secondly, can you explain today's? Sweet and Sour Mandarin Fish? Exactly? Squirrel? Developed on the basis of. The difference is, ancient? Squirrel? It's hung egg yolk paste, but today's? Squirrel? It's pat dry starch.