Sweet and sour mandarin fish, also known as Sweet and Sour Mandarin Fish. The mandarin fish in spring is fat and tender. After the fish is fried, the steaming gravy will creak, and it tastes crisp outside and tender inside, sweet and sour. After the fried mandarin fish (or mandarin fish) is served on the table, it is immediately poured with steaming marinade and squeaks, hence its name because it looks like a squirrel. Squirrels are pictographic vegetables with beautiful and unique shapes, emphasizing the texture of knives and spicy taste, bright color, sweet and sour taste. Squirrel mandarin fish by going up one flight of stairs.

What does sweet and sour mandarin fish do?

1. Choose a fresh osmanthus fish weighing about 3 kg, buckle the gills and scrape off the scales, cut open the internal organs, and scrape off the black peritoneum on both sides of the abdomen.

2. Cut the fish head slightly downward at the position of the fin below the fish head, press the fish head, and break the gill bones on both sides to make the fish mouth open into a round mouth for later use.

3. Cut the spine into two sections connected at the tail with a knife, cut off the other half of the spine of Siniperca chuatsi at the beginning of the blade and break it at the tail. Cut off the big thorns on both sides of the fish belly and trim the shape of the lower abdomen slightly.

4. From then on, the fish body became two fish connected at the tail, and then each fish was cut with an oblique knife, and the depth from the knife to the skin was broken.

5. Wash the mandarin fish with cooking wine and a little salt, rinse it with clear water when it becomes sticky, in order to remove fishy smell, then add salt and marinate it with cooking wine for 5 minutes.

6. Marinate well and remove the knot of onion and ginger. Wrap the fish head and fish evenly with dry starch, and be sure to wrap all the exposed parts for later use.

8. Take another pot to expand the oil. When it is heated to 50%, shape the fish and put it in oil to shape it. Then add the fish head, fry outside and tender inside. When the color turns golden, take it out and put it on a plate. When the sweet and sour juice is poured out, it will be more perfect to sprinkle a few cooked pine nuts!

Knife skill is very important in sweet and sour mandarin fish, and our Jiangsu cuisine is fresh and elegant in style and beautiful in shape and quality, which is mainly reflected in its knife skill. The cutting methods of Su cuisine are diverse and fine, such as cold dishes, hot dishes of different colors, melon and fruit carving, etc. All of them show the exquisite knife art of Su cuisine.