There are really many ways to make fish. The usual ways to make fish at home are braised, steamed, or pickled fish, because these methods are simple and trouble-free, and the fish tastes delicious. But on such an important day like the Spring Festival,

, family reunion, can we change to a new approach?

Something that is not often made at home, but is very popular, is squirrel fish. Everyone must have eaten it. The shape of squirrel fish is beautiful and unique, crispy on the outside and tender on the inside. It is sweet and sour and is suitable for all ages. Moreover, squirrel fish

The sweet and sour sauce poured on top is bright red in color, which also represents the prosperity of our lives.

Step 1 of how to make squirrel fish: Prepare a grass carp, don’t choose too small, about 2 pounds is just right. In addition to grass carp, you can also use carp to make it. Ask the fish seller to pack the fish and remove the scales, gills and internal organs.

This saves trouble.

Step 2: Cut off the fish head from the bottom of the fins, because the fins are used for decoration when placing on the plate.

Step 3: Pull out the fishy thread to remove the fishy smell.

Step 4 Next comes the most critical steps for making squirrel fish. The first is to fillet the fish and remove the bones. Many people think this step is difficult. In fact, it is quite easy to operate after mastering several small skills. Put the knife against the fish bone.

Start slicing down from the top. Pay attention to holding the knife in your right hand and pressing the fish firmly with your left hand. This way the sliced ??fish will be very neat and easy to operate. It is best to find a sharper knife. Do not saw back and forth. Try to slice it in two or three times.

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Step 5: Open the sliced ??side and check whether the cut surface of the fish is very smooth. Be careful not to cut off the tail, then turn the fish over and slice the other side.

Step 6: Cut off the fish meat on both sides, leaving a fish bone in the middle. Cut off the fish bone at the tail.

Step 7: After cutting off the main thorn of the fish, there are still thorns in the fish belly. Use a knife to slice off the thorns in the fish belly at an angle. Step 8: Then cut the bottom of the fish belly to the tail neatly into a straight line, as shown by the arrow in the picture above.

, that is, the back and belly of the fish are both straight. We use these two pieces of meat with the fish bones and bones removed to make squirrel fish with a flower knife.

Step 9: Turn the fish upside down and cut the fish into strips with a knife. Be careful not to cut the fish skin, otherwise the dish will fail. If you don't know how to control the force, you can cut it not too hard first and then use it after cutting.

Use the tip of the knife to cut the fish without breaking the skin. This method is suitable for novices. The closer the fish meat is cut to the skin, the more three-dimensional and beautiful the finally fried fish strips will be.

Step 10: Cut the fish like this, do not cut the skin. Step 11: After cutting vertically, use the knife to cut horizontally and diagonally. The stronger the tilt, the longer the cut fish will be and the better it will look. You also need to pay attention to this step, and the interval

The distance between them should be equal so that the size of the fish flower is also uniform, and the fish meat and skin should not be cut off.

Step 12: Cut both sides. Step 13: Pick it up and look at it. It is very beautiful, even in size, and the depth of the cut is just right. The fried squirrel fish will look good.

Step 14 Wash the cut fish and fish head with clean water, then squeeze out the water, add an egg yolk, a spoonful of cooking wine, and salt. Step 15 then mix well and marinate for 15 minutes to let the fish taste.

Step 16 Next, proceed to the second step of the squirrel fish. Apply starch to the modified fish. Find a larger plate and put some starch in it. I use corn starch. Put more starch. Then put

When the fish is put in, both sides need to be covered with starch, and the gaps between the fish must also be coated with starch, so that the fried fish will have a very crispy texture, and the fish head must also be coated with starch.

Step 17: The gaps should also be covered with starch. Step 18: After applying starch to the fish, pick it up with your hands and shake off the excess starch. The gaps and surface are covered with a layer of starch, and the fish flower knife is also very

nice.

Step 19: This step is to shape the fish, turn the fish skin up, turn the tail down, and then pinch the two sides of the fish tightly, or use toothpicks to fix it, so that it will not fall apart when fried.

Then the fish frying started.