Scales, gills and heads are removed from the fish, and then the fish is cut in half from the middle of the fish's back with a knife (I didn't cut it in half, so that the belly of the fish is connected, so that it can be finished at once when frying). After the fish is primarily processed, the head is removed, and the fish body is cut into two pieces, but the fish tail is connected. Then the spine and chest spines of the fish are removed, and the fish is wedged along the inside of the fish body with a straight knife (knife distance 12.5px, Depth 4/5) Although I have eaten squirrel fish in many places on weekdays, I still want to try the famous squirrel fish in Songhelou once when I went to Suzhou, which was arranged by that brigade. But fortunately, it is basically a qualified squirrel fish.

The frying technique is also called crispy frying or frying. The operation process is as follows: after the main ingredients are flavored, they are powdered or hung (or not), and then fried once or twice (once for those who don't powder or hang, and twice for those who do) until the raw materials are crisp and tender; A fresh mandarin fish (about 750g) contains 50g shrimp, 20g diced cooked bamboo shoots, 20g diced mushrooms, 0/2 green peas/kloc-,0/0g scallion/kloc-,2.5g minced garlic, 60g dry starch and 35g wet starch. The sweet and sour squirrel fish is a classic dish with rosy color.

Therefore, such a delicious food is also a very popular food in daily life. And now it is also during the Chinese New Year, so fish can be said to be a more common ingredient. Basically, every household likes to eat such ingredients: mandarin fish, dried starch, tomato sauce, fresh soup, sugar, balsamic vinegar, wine, salt, minced garlic, diced bamboo shoots, mushrooms, peas, lard, shrimps and sesame oil. It doesn't matter what kind of fish to use for cooking. There is no need to specify what kind of fish to use for cooking. It depends on the individual's situation. "Squirrel fish" is named because it looks like a squirrel.