What kind of fish is squirrel fish made of? How come? Squirrel is generally not easy to try cooking, because it is too difficult to test fencing, and friends with poor skills can't cook this dish. Even a cook for many years may fail if the knife is not skilled enough.

To say squirrel fish, in fact, its practice is simple. The most difficult part lies in the handling of fish, which must be cut into furry skins like squirrels. Only in this way can it be called a squirrel fish. If the fish is not handled well enough, it can only be called fried fish.

When I first ate this dish, I felt it was very sour and sweet, and the meat was crispy outside and tender inside, which was very delicious, but my own knife work was still not easy, so it took me a long time to dare to cook it.

food

Grass carp, raw flour, salt, eggs, tomato sauce, white sugar, brown sugar, rice vinegar, white sesame seeds, shallots, water starch and rapeseed oil.

manufacturing method

Choose fresh grass carp, clean it after removing scales, and then cut the fish in the middle to remove internal organs and black membrane.

Cut the head of grass carp from the fin with an oblique knife, then cut off the jaw and scrape off the teeth by hand. Grass carp's teeth are the most fishy, so they must be removed and discarded.

Put the treated grass carp flat on the chopping board, and then cut the fish along the fish bone from the middle with a flat knife, without cutting off the fish tail.

After the fishbone is removed, cut it off from the fish tail, and the fishbone can be stored for soup. Then, slowly cut off the fishbones on both sides of the fish and store them with the fish bones, or make soup.

Put the grass carp without fishbone on the chopping board, put it flat and smooth, then hold a kitchen knife in your right hand and a kitchen knife in your left hand, and slowly cut it into diamonds with a diagonal knife. Remember not to cut the fish skin completely. If the fish skin is cut off, the dish will be wasted.

After cutting both grass carp, cut the grass carp again with the oblique knife in the other direction to ensure that the fish will not fall off, but it looks like a small piece.

Beat two egg yolks into the pot, then add a proper amount of salt, put the chopped squirrel fish into it, coat it with a layer of even egg liquid, and then let it stand and marinate for ten minutes.

Then take out a big iron plate, add a proper amount of raw flour, and then take out the pickled squirrel fish and put it in the iron plate. Spread the raw flour evenly on the surface of the squirrel fish, and be sure to apply it carefully enough so that every piece of meat can be coated, so that the fried squirrel fish looks good.

Spread two pieces of grass carp wrapped in raw powder along the fish tail, and stick the fish skin with fresh water dipped in raw powder.

Take the hot oil out of the pot and make sure there is enough oil and it is as wide as possible. When it is heated to 50% heat, carry the fish tail in one hand and the fish head in the other, then slowly fry it in an oil pan and heat it with a small fire, so that the oil temperature can solidify the fish. Don't let go.

Wait until the cut fish is shaped, then fry the whole fish in the oil pan, scoop up hot oil with a spoon and pour it on the back and tail of the fish continuously, so that they can be heated evenly.

After all the fish are put into the oil pan, fry for about five minutes on medium heat. When the surface of the fish is brown and crisp, you can take out the oil control and put it in a plate for later use.

Take hot oil out of the pan, pour in tomato sauce and stir well, then add white sugar, brown sugar and rice vinegar and stir well until the whole juice looks thick enough.

Then add a little starch and the juice in the pot begins to bubble. Then turn off the fire and pour it on the fried squirrel fish. Sprinkle a little cooked sesame seeds and a little chopped green onion and serve.

analyse

1, why do you choose grass carp for squirrel fish?

Grass carp is chosen because it is very common and easy to buy. Fish is very thick and easy to handle. Grass fish is tender and easy to taste. The cooked squirrel fish is very delicious when dipped in the sauce. Considering the situation of the wok used at home, if the wok is not big enough, you can choose small bass, which is easy to fry in the wok. Grass carp is big, so you must think carefully before buying it.

2. How to deal with grass carp before production?

Before making grass carp, remove the scales, cut open the fish and take out the internal organs, then wipe the black film of the fish with steel balls and rinse it with distilled water. If people who are sensitive to the fishy smell can also add a little cooking wine or ginger slices to the fish to remove the fishy smell. This should be judged according to the meat quality of grass carp. If the fresh grass carp is tender, there is basically no need to marinate it.

3. Why do you want to remove the fish belly and fishbone?

When cooking squirrel fish, the belly and bones should be removed, especially in this way. Of course, squirrel fish are sometimes cooked. Instead of cutting the fish, cut both sides of the fish directly into diamond-shaped flower knives, and then fry them in a pot. If you use this method, you don't need to remove the fishbone, but relatively speaking, the prepared squirrel fish can be more tasty and delicious after removing the fishbone.

3. Why do you want to add egg yolk to grass carp slices?

After removing the bones and belly of grass carp, the next thing to do is to apply the egg yolk evenly on the surface of the fish, mix the egg yolk with salt, and then wrap the grass carp into golden yellow. If you do this, the first advantage is that grass carp can better absorb raw flour, and the yolk is very sticky, and the raw flour is wrapped on the surface of the yolk. This advantage is that the grass carp can be colored, and the fried grass carp is golden and beautiful.

4. Why did you choose raw flour instead of flour?

In order to prevent the fish from being fried or hardened, after grass carp is cut into squirrel fillets, the surface of the fish will be covered with raw flour. Compared with flour, raw flour is more delicate and can better wrap the surface of fish. After frying in the pan, the made squirrel fish can be better tasted and more delicious.

5. Why do you want to take the fish with your hands instead of putting it directly into the pot when frying fish?

After the cut grass carp is wrapped with raw powder, the excess raw powder must be shaken off. Raw flour that is not wrapped in fish is useless. Once it enters the oil pan, it will be scattered at the bottom of the pan and enlarged in a short time. In order to fry the squirrel fish, the cut fish flowers can be more beautiful, so when you enter the oil pan for the first time, you must carry the fish head in one hand and the fish tail in the other, so that the fish belly can be fried in the oil pan until it is shaped, so as to be worthy of the name of the squirrel fish.

6. Why do you want to add brown sugar?

Most squirrel fish are cooked with a mixture of tomato sauce, white sugar and rice vinegar, but in order to make squirrels and colors brighter, I suggest you use a little brown sugar here. Compared with white sugar, brown sugar is darker, squirrel fish is slightly sweeter, and its color is dark red, which is very delicious.

7. Why do you want to add water starch?

Of course, the purpose of adding water starch to the juice of squirrel fish is to make the juice thicker and wrap it on the surface of the fish like batter, and when eating, hold the fish with chopsticks and immerse it in the juice, which will make it taste better and more delicious.

8. What is the purpose of adding shallots and cooked sesame seeds?

In fact, you can do without shallots and cooked sesame seeds here. The purpose is to make this dish more colorful, so that people will have an appetite. A delicious dish pays attention to color, smell and taste, so we should not only work hard on the taste, but also pay attention to its color and appearance.

9. Do you still need fish heads?

If you cook it at home, it is not recommended to eat the fish head, because there is no meat on the fish head, so you can basically discard it directly. However, if you cook it outside, you should keep the fish head, wrap it in egg yolk liquid and raw flour, fry it in a pot, and finally put it on a plate with the fish, so that it looks like a complete squirrel fish with a head and a tail.

10 Why do we have to use rice vinegar?

The taste of this squirrel fish recommended to you today is sour and sweet. Why use rice vinegar? Because rice vinegar is lighter and heavier than old vinegar, it will not affect the sweetness excessively. Sweet and sour sauce tastes moderate, and it is very suitable for being wrapped on the surface of fish and dipped in it.

Write it at the end

1, what I share with you is sweet and sour squirrel fish, which is made of tomato sauce, rice vinegar, white sugar and brown sugar. If you have friends who like to eat Chili, you can add bean paste or Chili sauce to stir-fry tomato sauce, so that the squirrel fish will be slightly spicy and more delicious.

2. To make squirrel fish, as I said before, the most important thing is to cut the fish into squirrel-shaped meat and fry it in a pot. When frying, we must pay attention to controlling the heat. 50% hot oil basically means that putting something in the oil pan will foam, and the oil temperature is basically just right. At this time, the fish belly will be heated repeatedly, and when it solidifies, the fish will be completely put into the pot and then turned on medium heat.