Squirrels are named after their similar appearance. Usually, yellow croaker, carp, mandarin fish and other fish are used as raw materials, and the fish are scaled, gilled and visceral, and washed with clear water. Cut the fish head at the chest and abdomen fin with a knife, then cut the fish head from the jaw, split the fish head in half, pat it gently with a knife, remove both sides of the fish, remove the fine spines on the chest, fry the fish tail in the oil pan until golden brown, and then pour the sauce on the platter, which is a delicious dish.

Squirrel-shaped fish is served on the table, immediately poured with steaming marinade, and then the fish will make a "squeaky" sound. This dish is lifelike in shape, bright in color, sweet and sour, crisp in the outside and tender in the inside, which often brings surprises to diners.

The source of squirrel fish

According to legend, Emperor Qianlong went down to the south of the Yangtze River and one day strolled to Songhelou to eat colorful fish in the lake. At that time, people used this fish to worship the gods, which was regarded as a "sacred fish" and could not be eaten. What shall we do? The chefs used their brains to turn the fish into a flower knife, stick dry powder on it and fry it, making it into a mouse shape to avoid the gods.

After eating it, Qianlong praised the shape, taste and color of this dish, so this way of eating fish was widely circulated among the people and was learned and used by various cuisines. Precautions: When removing fishbone, you must not hurt the meat, and there must be no thorns on the meat. Change knives evenly, and don't break the fish skin. Don't leave it for too long after patting the powder, fry it immediately.