Squirrel mandarin fish Ingredients: 1 main mandarin fish? 50 grams of peas (fresh) for 2 people. Accessories: 1 green onion? 2 slices of ginger? 3 grams of salt? 60 grams of starch? 28 grams of vinegar? Half a bowl of water? 21 grams of sugar?

A little sesame oil? 14 grams of cooking wine? An appropriate amount of vegetable oil? 2 tablespoons of Heinz tomato sauce. I went to a restaurant a few days ago and ate this dish. I was amazed on the spot. Fortunately, I was able to talk to the restaurant and invited the chef to explain it.

Ichiban, roughly the same ones from Du Niang above.

At that time, my brain cells were fully activated, and I tried hard to remember the recipe taught by the chef. I also tried to make it myself when I came back. The knife skills were a bit rough, and there was no Shaoxing wine at home, so cooking wine was used instead!

Hey~ don’t worry about those details, haha... The important thing is that I think the taste is pretty good!

How to make squirrel mandarin fish step 1: Clean the mandarin fish, place a piece of cloth on the chopping board, and cut off the fish head; use a knife to slice along both sides of the spine to the tail, but do not cut off the tail; then chop off the fish ribs

; Then remove the breast spines and the inner membrane of the fish's abdomen. Step 2: Use a knife to cut the inner side of the fish straight to the skin, being careful not to scratch the skin; then cut the fish at an angle into a diamond shape and cut the fish into deep slices to the skin.

, still be careful not to scratch the fish skin. Step 3: Put the cut fish into a bowl, then sprinkle 7 grams of cooking wine, onion, ginger and salt as evenly as possible on the fish and marinate for about 20 minutes;

Coat the fish evenly with a layer of dry starch; when the oil in the pot is heated to about 70%, use a spoon to scoop up the hot oil and pour it on the fish in reverse direction to shape it. Step 4: After shaping, add the meat and add the oil

Fry in the pot for about 2 minutes, take it out, and then fry it again after the oil is warm. The surface is golden and can be placed on a plate. The fish head should also be fried in the same way. Peel the peas and cook them in boiling water. Set aside.

step5: Then mix half a bowl of water, vinegar, sugar, and cooking wine into a bowl of juice; put a little oil in the wok to sauté the onion and ginger used when marinating fish, and put 2 spoons of tomato paste in; then pour in the bowl of juice and simmer until thick

Thick, finally add sesame oil, turn off the heat, and pour it on the fish on the plate. Picture of the finished product of squirrel mandarin fish. Tips for cooking squirrel mandarin fish: 1. Generally, there is a layer of mucus on the surface of the fish, so it is best to use a cushion when cutting.

A clean cloth can prevent the fish's body from sliding; 2. It is best to use a quick knife when cutting, as it will be easier to operate, but be careful not to cut the skin; 3. Fish meat

The marinating step cannot be omitted, otherwise the fish will be tasteless; 4. Avoid turning the fried fish, especially when the fish is not qualitative, it will easily fall apart.