Squirrel Guillotine Fish, also known as Squirrel Mandarin Fish, is a specialty dish of Suzhou City, Jiangsu Province, belonging to the Su Cuisine Department - Su Gang Cuisine, with Mandarin Fish (or Guillotine Fish) as the main ingredient.

On September 10, 2018, "Chinese Cuisine" was officially released, and "Squirrel Mandarin Fish" was named one of the top ten classic dishes of Jiangsu. [1]

Chinese name

Squirrel Mandarin Fish

Category

Su Gang Cuisine

Flavor

Sweet and sour, crispy on the outside, tender on the inside, with a lingering aftertaste

Main ingredients

Marinato chuatsi fish (or Mandarin guppy)

Sides

Sugar, balsamic vinegar, wine, salt, etc.

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Dish PreparationDish CharacteristicsNutrition FactsNotes

Dietary Culture

The predecessor of Squirrel Guillotine Fish is Squirrel Fish. The Qing Dynasty "Tuning Dingji" has recorded as: take tuna belly skin, remove the bone, drag the egg yolk fried yellow, for squirrel style. Oil, soy sauce burning". Fish, that is, Mandarin fish, also known as the "鯚花鱼, the South is often referred to as the Gui fish, take the meaning of the Toad Palace folded hanging.

Squirrel fish

It is said that as early as when Emperor Qianlong traveled to the south of the Yangtze River, there was "squirrel fish" in Suzhou, and this squirrel fish was not made with Mandarin fish as an ingredient, but carp, which Emperor Qianlong tasted and praised for its deliciousness. Later, the dish evolved into "Squirrel Fish" made with Mandarin fish.

Method 1

Ingredients

Guillow fish, dry starch, tomato paste, fresh broth, sugar, balsamic vinegar, wine, salt, minced garlic cloves, diced bamboo shoots, shiitake mushrooms, peas, lard, shrimp, sesame oil.

Steps

1. Remove the scales and gills from the guppy, cut open the belly and remove the internal organs, wash and drain. Wash all ingredients and set aside. [3]

**16 sheets

Squirrel guppy

2. First, press the body of the fish and cut off the head. Then press the body of the fish, use the knife to slice the fish meat against the bone (do not slice the tail), turn over and slice another piece of fish meat, and then slice off the meat with thorns at the belly of the fish.

3. Cut off two pieces of fish meat, skin side down in the fish first straight graver, and then oblique graver, deep to the fish skin into a diamond-shaped knife lines.

4. Season with cooking wine and refined salt, and smear on the fish head and meat respectively. Then roll on the dry starch, and shake off the remaining powder by hand carrying the fish tail.

5. frying pan with a high flame hot oil, burned to eighty percent hot, with a hand upside down to carry the fish, the pan of hot oil from top to bottom poured on the fish. Put the two pieces of fish into the frying pan and fry them to shape. After that, put all the fish into the frying pan and deep fry until golden brown.

6. Fry the head of the fish in the frying pan until golden brown (press the head with chopsticks while frying to spread the chin area).

7. After deep-frying, load up the fish head and meat to form the shape of a whole fish, with the head and tail cocked.

8. tomato sauce into a bowl with fresh broth, sugar, balsamic vinegar, wine, soy sauce, wet starch into a sauce.

9. pot to leave a little oil, put the shallots stir incense out, add garlic cloves, bamboo shoots, mushrooms, peas, shrimp stir-fried, under the sauce with a high fire after the thick, drizzled with sesame oil. Pour the pot on the fish that is complete.