1. Sweet and Sour Mandarin Fish 2. Sweet and Sour Mandarin Fish's practice 3. Sweet and Sour Mandarin Fish's home-cooked practices Sweet and Sour Mandarin Fish

There are really many kinds of fish. Usually, the home-cooked practices are braised, steamed or pickled fish, because these methods are simple and convenient, and the fish tastes delicious. But on such a particularly important day as the Spring Festival, when families get together, can we change to a new one? The squirrel fish, which is not often cooked at home, is very popular. Everyone must have eaten it. The squirrel fish is beautiful and unique in shape, crisp and tender outside, sweet and sour, and suitable for all ages. Moreover, the sweet and sour juice poured on the squirrel fish is red and bright, which means that our life is booming.

Squirrel Fish Method

step

1

Prepare a grass carp. Don't choose a grass carp that is too small. It's just about 2 kg. Besides grass carp, it can also be made of carp. Let the fish seller clean up the fish and remove the scales, gills and internal organs, which will save trouble.

step

2

Cut off the fish head from the bottom of the fin, because the fin will be used for decoration when the plate is set.

step

3

Pull out the fishy line of the fish, so that the fishy smell can be removed.

step

4

Next, the key steps to make squirrel fish are to slice the fish and remove the bones. Many people find this step very difficult. In fact, it is quite easy to operate by mastering several tips. Put the knife on the top of the fishbone and start to slice it down. Pay attention to holding the knife with your right hand and pressing the fish hard with your left hand. The sliced fish is very neat and easy to operate. It is best to find a sharp one.

step

5

Open one side of the sliced fish to see if the sliced fish is smooth. Be careful not to cut the fish tail, and then turn the fish over and slice the other side.

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6

both sides of the fish are sliced off, leaving a fish bone in the middle, and the fish bone is cut off at the fish tail.

step

7

After the fish's main spines are cut off, there are still spines in the fish's belly. Slice off the spines in the fish's belly obliquely with a knife

step

8

Then cut the bottom of the fish's belly to the fish's tail in a straight line, as shown by the arrow in the above figure, that is, the fish's back and belly are straight, so we will use these two to remove them.

step

9

Stand the fish vertically, cut it into strips with a knife first, and be careful not to cut the skin of the fish, otherwise the dish will fail. If you don't grasp the strength well, don't cut it with too much force first, and then cut it with the tip of a knife after cutting, so as not to cut the skin. This method is suitable for beginners to operate. The closer the cut fish is to the skin, the better the fried fish strips will look.

step

1

Do not cut the fish skin like this.

After step

11

is cut vertically, cut it sideways with a knife, and the cut fish will look better as long as possible. It is also necessary to pay attention to this step, and the spacing should be even, so that the fish flower size is even and not uniform.

step

12

Cut both sides well

step

13

Pick it up and have a look. It's beautiful, the size is even, and the depth is just right, so the fried squirrel fish will look good.

step

14

Wash the cut fish and fish head with clear water once, then squeeze out the water, add an egg yolk, a spoonful of cooking wine and salt

step

15

Then grab it evenly and marinate it for 15 minutes to let the fish taste.

step

16

Next, proceed to the second step of squirrel fish, starch the fish with the modified flower knife, find a bigger plate, put some starch in it, I use corn starch, put more starch in it, then put the fish in it, both sides should be dipped with starch, and starch should be stuck in the gaps of the fish, so that the fried fish will taste very crisp, and the fish head will be very crisp.

step

17

The crevices should also be covered with starch

step

18

This is to pick up the fish with your hands and shake off the excess starch. The crevices and surfaces are covered with a layer of starch, and the fish flower knife is also very beautiful.

step

19

This step is to shape the fish, with the skin facing up and the tail turned down, then pinch the two sides of the fish tightly, or fix them with a toothpick, so that they will not spread when frying, and then start frying the fish.

step

2

Pour a little more oil into the pot. When the oil temperature is 5% hot, first put the fish head in and fry it for about three minutes, and it will be cooked.

step

21

This step is also very critical, and it is a step to decide whether the squirrel fish is perfect and beautiful. When frying fish, Let go, fry the whole fish in the oil

step

22

Then turn it over and fry it thoroughly on both sides. The fish is fried until golden brown with a spatula. The cooking stove at home is not that hot, so it will take about five or six minutes to fry it. Then take out the fried fish and control the oil and put it on a plate.

step

23

Start making sweet and sour juice. Pour 6 grams of tomato sauce into a bowl, add white sugar and vinegar into another bowl, and add a little water. I use rice vinegar instead of white vinegar. The sweet and sour juice cooked with rice vinegar is a little heavier and more beautiful.

step

24

Put a little oil in the pot, first put the tomato sauce in and fry it, then pour in the sweet and sour juice, add a little salt and bring to a boil.

step

25

Add a spoonful of oil to the cooked tomato sweet and sour juice, which will make the tomato juice red, bright and shiny.

step

26

Finally, pour tomato juice on the fried fish, and a squirrel fish with beautiful shape and sweet and sour taste is ready.

step

27

Finished product map

Sweet and Sour Mandarin Fish's practice

Sweet and Sour Mandarin Fish is a very delicious fish recipe, so it is called Sweet and Sour Mandarin Fish because it has been made since then. Whether the elderly or children will like it very much, it is also very important to make Sweet and Sour Mandarin Fish delicious and correct. Here, let's introduce some practices in Sweet and Sour Mandarin Fish.

the origin of Sweet and Sour Mandarin Fish

Sweet and Sour Mandarin Fish is a famous dish in the south of the Yangtze River. Its dish is the same as its name, just like a squirrel. It tastes good and has a similar shape. It was a delicious food that Qianlong ate in Suzhou when he went down to the south of the Yangtze River, and was liked by Qianlong. Up to now, it is a delicious food that many people like to eat very much.

Sweet and Sour Mandarin Fish needs to prepare a mandarin fish, some diced bamboo shoots, minced garlic cloves, salt, wine, balsamic vinegar, sugar, fresh soup, tomato sauce, dried starch, sesame oil, shrimp, lard, peas and mushrooms. First, remove the scales and gills of mandarin fish, then open the belly to wash the internal organs and drain the water, and all the ingredients are washed for later use. Slice the fish against the fish head with a knife. The tail must not be broken, then turn it over and slice the other half. The barbed part of the fish should be sliced off. After cutting a piece of fish, scrape it straight with the skin down, and then scrape it obliquely until a diamond-shaped knife pattern is formed. Stir it evenly with some refined salt cooking wine, coat it with some dry starch, then shake off the excess powder by hand with the fish tail, and add oil to the pot and heat it to 8%. Pour oil from top to bottom, so that the fish can be shaped, then fry all the fish in the oil pan, and the fish head needs to be golden brown. After frying, splice the fish and the fish head, and tilt the head and tail. Then pour the tomato sauce into the bowl, add some soy sauce, wet starch, wine, balsamic vinegar and fresh soup, and stir it into sauce. Leave some base oil in the pan, add some shallots to stir-fry until fragrant, and then take it out and add some peas and fresh soup.

Sweet and Sour Mandarin Fish's nutritional value

Sweet and Sour Mandarin Fish is rich in selenium, magnesium, potassium, calcium, vitamins, fat and protein, which are particularly easy to digest, and the meat is very tender. It is very suitable for people with poor digestive function of the spleen and stomach and weak body, and can achieve good tonic and help digestion.

Sweet and Sour Mandarin Fish is also especially suitable for people who want to lose weight. Its calories are not very high, and it is rich in antioxidants.

How to make Sweet and Sour Mandarin Fish juice

To make Sweet and Sour Mandarin Fish juice, you need to prepare some clear soup. First, put the oil in the pot and heat it, then add some clear soup, vinegar, tomato sauce, sugar and salt. After boiling, thicken it with some wet starch, add some hot oil and push it evenly, and the sauce is ready.

What kind of fish is suitable for Sweet and Sour Mandarin Fish

Of course, Sweet and Sour Mandarin Fish is made of mandarin fish, which is a kind of freshwater fish, but it has the same characteristics as marine fish, with few bones and large bones. Sweet and Sour Mandarin Fish is a famous traditional dish in Suzhou, which is loved by many people.

Sweet and Sour Mandarin Fish's trick

If you want to make Sweet and Sour Mandarin Fish delicious, you should know the trick clearly. There are spikes and poisonous gland tissues on the gluteal fin of mandarin fish. If you are stabbed without proper treatment, you will have symptoms of chills, fever and swelling and pain. Therefore, you should be especially careful when processing mandarin fish. Chop off the spikes, put the mandarin fish in a basin and add some yellow wine after treatment, which can remove the fishy smell and also put it in milk. The fishy smell can also be removed. When cutting flowers, it is best that each knife just slides to the skin of the fish, and the distance between each knife is also the same, so that the Sweet and Sour Mandarin Fish will be more beautiful. If you can't handle it yourself, you can ask the fish seller to help you handle it.

Can pregnant women eat Sweet and Sour Mandarin Fish?

Pregnant women can eat Sweet and Sour Mandarin Fish. This kind of fish is tender in meat, with few thorns, and delicious in taste. Proper eating can supplement the inorganic salts, vitamins, protein and heat energy needed by the body, which can make the child's development better. Moreover, Sweet and Sour Mandarin Fish also contains a lot of vitamins and minerals, which are easily absorbed and digested by the body. For pregnant women with poor gastrointestinal digestive function and prone to constipation problems, Sweet and Sour Mandarin Fish's calories are not very high, and it is rich in antioxidant components. Eating some properly can make you get enough nutrition, and you don't have to worry that eating too much will cause obesity.

Precautions for eating fish

Fish is a kind of food with tender meat and easy digestion, but it should be noted that you should not eat fish on an empty stomach. It contains a lot of purine substances, which must be eaten with rice before it can be decomposed. If you eat fish on an empty stomach, the purine substances in your body will increase, so that there is no way to balance acid and alkali, which will easily make gout diseases more serious or cause gout diseases.

You must not eat too much sashimi. Now Japanese food is loved by many people, and sashimi is sought after by people, and the price is very high. However, sashimi may contain parasites, which will cause liver diseases after eating too much.

Don't eat fish gall. Many people think that fish gall can clear away heat and detoxify, so they will eat it. But if you eat fish gall raw, it will lead to poisoning and liver failure.

Don't kill the fish and eat it immediately. Many people think that the fresher the fish, the better. However, the toxic substances left in some wild fish are not well decomposed, which will easily lead to food poisoning after eating.

We should also know clearly which parts of a fish can be eaten and which parts can't be eaten. Generally, the place with more mercury in a fish is the head, then the skin, then the fish, and then the roe. Therefore, when people eat fish, it is best to eat less skin and fish head.

The above is what Sweet and Sour Mandarin Fish has done. After reading the above introduction, you should have a certain understanding. The method of making Sweet and Sour Mandarin Fish is still very simple. Moreover, it is a delicious food that can increase appetite. It is very good for both the elderly and children to eat some properly. Gout diseases or allergies to seafood should be eaten as little as possible, otherwise the body is prone to some bad symptoms.

Sweet and Sour Mandarin Fish's home-cooked practices

Sweet and Sour Mandarin Fish, also known as Squirrel Mandarin Fish, is a traditional local dish in Suzhou, Jiangsu Province. When the fried mandarin fish (or mandarin fish) comes to the table, it is immediately poured with steaming marinade, and it squeaks, named after being like a squirrel. How to do it specifically? The following is my compilation of Sweet and Sour Mandarin Fish's home-cooked practices, hoping to help everyone.

ingredients for Sweet and Sour Mandarin Fish:

main ingredients: 1 mandarin fish, 15 pea pods, 3 pine nuts, 25g dry starch, 5g peanut oil, 1 egg, 5ml cooking wine, 1ml white vinegar, 15g tomato sauce, 1g sugar, 25g water starch and 5g mashed garlic.

Sweet and Sour Mandarin Fish's steps:

1. Stick the fish to the fish keel and don't cut it until it comes out to the fish tail.

2. The reverse side is the same.

3. Cut off the keel, remove the big thorn piece from the chest, and the fish will hit people with a carved knife. Because the fish is a little transparent, the lights in my kitchen are dim, so I can't see clearly when I change the knife! You can see it when you shoot starch!

4. Add egg white to the cooking wine and break it up.

5. Fish is wrapped in egg white wine.

6. pat the dried starch, and don't let it go in the gap, shake off the remaining powder.

7. pour hot oil on the fish with a spoon while carrying the fish tail to set it, and then fry the whole fish until it is light golden yellow.

8. The fish head is also wrapped in egg white wine, which is powdered and fried, and then taken out and set on the plate.

9. Peel the peas. Peel the pine nuts when you buy them! Usually put it in the refrigerator for freezing!

1. Peanut oil is hot and garlic is fragrant.

11. Stir-fry tomatoes on low heat for one minute, then stir-fry white vinegar, sugar and chicken powder for one minute.

12. Add peas and thicken with wet starch.

13. pour tomato juice on the fish with a spoon and sprinkle with pine nuts!