1, squirrel fish is named for its squirrel-like shape, usually made of yellowtail, carp, Mandarin fish and other fish.

2. Ingredients: 1 yellowtail (weighing about 700 grams. Grass carp, carp can be), 25 grams of asparagus, 25 grams of peas, 25 grams of starch, 125 grams of cornstarch, ginger rice, green onion rice **** 10 grams, 10 grams of cooking wine. 1000 grams of clear oil, 50 grams of sesame oil, 100 grams of sugar, 50 grams of rice vinegar, 25 grams of soy sauce, 5 grams of sugar color.

3, production steps: remove the fish scales, gills, clean the chamber and wash after chopping the head, from the spine with a knife blade, to remove the beam bone, in the tail of the fish evenly separated, so that the two pieces of fish are with the tail, to remove the bone thorns, Mai Sui Huabao, wash. Cut the asparagus into small square cubes, and with the peas scald slightly in boiling water to cool. Frying spoon on the fire, put the oil hot, the fish in the cornstarch rolled well, so that the wheat cob knife mouth open, lifting the fish tail slowly into the frying pan, deep-fried until light yellow fish out, put into the dish. Pot to stay in the bottom oil, add cooking wine, rice vinegar, sugar, soy sauce, sugar color, peas, diced asparagus, green onion rice, ginger rice fried, thickened with water starch, dripping sesame oil, the gravy poured on the fish can be.