Squirrel fish is one of the traditional famous dishes in Jiangsu Province. Squirrel fish is named because of its similarity in shape. It is usually made from fish such as yellow croaker, carp, mandarin fish, etc., and the scales, gills, and internal organs of the fish are removed. Rinse with clean water. Use the knife on the pectoral and pelvic fins to cut off the fish head, then use the knife on the lower jaw, split the fish head in half, pat it slightly with the knife, remove the fish meat on both sides, remove the fine spines on the chest, and put the fish tail into the oil pan. Deep-fried until golden brown, then served with assorted sauces. Bright color, fresh and crispy, sweet and sour. Below I will share with you other cooking methods for squirrel fish.

squirrel fish cooking method: squirrel fish

materials

grass carp

method

1: clean the fish Remove the bones, cut the fish with a knife, wash it with water, rinse away the blood, use a towel to absorb the water, add a little pickling salt and two egg yolks, slurry the fish, then drain the starch and pat until evenly

< p> 2: Put oil in the pot. The oil temperature is slightly higher. Fry the fish head first and put something in its mouth. For the sake of appearance, put the fish in the pot and fry it until it is slightly yellow. Fry the fish head and body and put it on the plate. Reserved.

3: Leave oil at the bottom of the pot, add tomato sauce, white vinegar, white sugar, and a little salt to make a sauce. Thicken with water starch and pour it on the fried fish, then sprinkle the fried pine nuts on top. Can.

Cooking method of squirrel fish: Method 2 of squirrel fish

Materials

Live mandarin fish, green peas, sesame oil, cooking wine, refined salt, sugar, vinegar, tomatoes Sauce, minced garlic, dry starch

Method

1. Take the fish, slaughter it, remove the scales, gills, and internal organs, wash it, and drain the water; then cut the fish up to the pectoral fins and diagonally Cut it with a knife, cut open the head and chin, use a knife to gently pat it into a slightly flat shape, and then use a knife to flatten the fish body from head to tail along both sides of the spine (the tail cannot be split or broken), and remove the head and spine. , then cut off the sternum, and cut into two pieces of fish (called fish leaves); place the fish leaves with the skin down on the chopping board, remove the breast spines, and then evenly score the fish leaves straight with a knife

2. Put tomato sauce, clear soup, sweet and sour, cooking wine, refined salt, and water starch into a bowl, and mix into juice. Set aside.

3. Put the oil in the pot, and when it is cooked, hold the fish tail in your left hand, use chopsticks in your right hand to hold the fish leaves rolled outwards, slowly put it into the oil pot, and then put the fish Put the head into the oil pan and fry it, and use a spoon to continuously pour hot oil on the fish tail so that the fish leaves are evenly heated. When fried until light yellow, take it out; then heat the oil until it is 80% hot, and fry the fish and fish head. Take it out when fried until golden brown, then put the fish leaves and fish heads together to shape them, and then put them on a plate.

4. While frying the fish, leave a little oil in the original wok, fry the peas until cooked, add the sauce, and pour it on the fish.

Squirrel fish cooking method: Squirrel fish method three

Materials

Ingredients: yellow croaker, seabass or mandarin fish (choose one, heavy About 750 grams) Ingredients: minced onion and ginger, green beans, red cherry beads Seasoning: peanut oil, dough, tomato paste, stock, sugar, white vinegar, salt, monosodium glutamate, cooking wine

Method

1. Wash and process the fish, change the knife, marinate with salt, monosodium glutamate and cooking wine to add flavor, and dip the whole body into the dry dough.

2. Add peanut oil to the pot, and when it is 40 to 50% hot, put the processed fish into the oil pot and fry until golden brown, remove from the pot and put on a plate.

3. Use red cherry beads as eyes on the fish’s head and arrange the fish’s body.

4. Add 40 grams of oil to the pot, simmer the onion and ginger, add stock, seasonings, green beans, thicken the sauce, add hot oil, pop the juice, and pour it on the fish.

Tips

Making key

The fish must be washed and processed.

Knife skills are the key to this style, which requires deep but not penetrating and even thickness.

Cooking method of squirrel fish: Method 4 of squirrel fish

Materials

Carp, corn starch, cooking wine, onion and ginger, salt, tomato sauce, sugar, vinegar, Green beans, oil

Method

1. Cut off the fish from the back, cut off the head, change it to a lychee knife, put it in clean water, add cooking wine, green onion and ginger water, a small amount of Rub in salt, roll in cornstarch and fry in oil.

2. Leave oil in the pot, add appropriate amount of tomato sauce and stir-fry, add sweet and sour sauce.

3. After adjusting the taste, thicken it with water starch, then pour it on the fish and sprinkle with green beans.