Braised, steamed, fried, boiled fish fillet, pickled fish, Shandong tomato squirrel fish features lifelike image, bright color, fresh and crispy, sweet and sour taste. Ingredients: 750 grams of yellow croaker. 20 grams of green onions, 20 grams of mushrooms, 20 grams of magnolia slices, 15 grams of carrots, and 15 grams of cooked green beans. 100 grams of tomato sauce, 15 grams of Shaoxing wine, 150 grams of refined soup, 5 grams of clear salt, 20 grams of sugar, 20 grams of vinegar, 2 grams of sesame oil, 50 grams of starch, 15 grams of egg yolk, and 15 grams of refined flour. Production process 1. Remove the scales, gills and internal organs of the yellow croaker and wash it with clean water. 2. Use the knife on the pectoral and pelvic fins to cut off the fish head, then cut off the lower jaw, split the fish head in half, pat it slightly with the knife, remove the fish meat on both sides, remove the thin spines on the chest, and connect the fish tail. Cut the fish meat dough with a wide wheat ear flower knife and use Shaoxing wine together with the fish head. 3. Pickle with refined salt to add flavor. Cut the onions, mushrooms, magnolia slices and carrots into cubes and blanch them in boiling water. 4. Add peanut oil to the wok and cook over medium heat until it is 70% or 80% hot (about 175-200°C). Dice the fish heads and Dip the fish meat evenly in refined flour and drag it through the egg yolk liquid. 5. Shape into squirrel shape and fry until golden brown; remove and put into fish plate. 6. Leave a small amount of oil in the wok, add tomato sauce and stir-fry briefly. Add diced onions, diced mushrooms, magnolia slices, diced carrots and green beans and stir-fry briefly. Add Shaoxing wine, clear soup, refined salt, sugar and vinegar and bring to a boil. Add wet starch Stir into a thick sauce, add sesame oil, and pour over the fish. Serve. 2》Jiangnan Squirrel Fish Ingredients: One crucian carp, some fresh grapes, onions, ginger, garlic, tomato juice, salt, cooking wine. Method: 1. Wash the fish, make a few cuts on the back of the fish and apply an appropriate amount of salt to enhance the flavor. 2. After the oil is hot, add onion, ginger and garlic and sauté. 3. Add the fish and fry both sides. 4. Take the fish out of the pot, put tomato juice, cooking wine and other ingredients mixed with water into the pot to cook the sauce. 5. After the tomato juice is boiled, pour it on the shaped fish. 6. Cut the grapes in half and place them on the edge of the plate for decoration. 3》Huaiyang Squirrel Fish "Squirrel Fish" is a famous dish in Huaiyang, and it is also a required dish for the assessment of grade chefs. This dish uses mandarin fish as raw material and is fried through processes such as dethorning, cutting, pickling, and powdering. Cooking method: Ingredients: About 1250 grams of mandarin fish (grass carp is also acceptable), 2 candied cherries, 1500 grams of refined oil, 100 grams of vinegar, 100 grams of dry starch, 125 grams of sugar, 5 grams of garlic, 3 green onions and 3 ginger each grams, refined salt, Shaoxing wine, pepper, tomato paste, and appropriate amount of wet starch. Production process: 1. Preparation for cutting and matching: (1) After killing the fish, rinse it, cut off the head of the fish, then run a knife from the back of the fish, pick out the bone spurs (the tail is connected to the two fish bodies), and lay it flat with the skin side down. On the vegetable pile, cut a cross knife of about 0.3 cm (the slope should depend on the thickness of the fish meat). Use the knife to shape the fish head, cut it open from the bottom of the gill (the head and back are connected), rinse with clean water and drain the water. , add refined salt, Shaoxing wine and pepper and marinate for 5 minutes. (2) Cut ginger, onion, and garlic into rice. 2. Cooking procedure: (1) Put refined salt, Shaoxing wine, sugar, vinegar, tomato paste, wet starch, green onion, and ginger rice in a bowl, add an appropriate amount of fresh soup, and mix into sweet and sour gravy. (2) Put a clean pot on the fire, add refined oil, heat it to 70% heat, pat the marinated fish and fish heads with dry powder, shape them, put them in the oil pan, fry them until they are set, and take them out. When the oil temperature rises to 80% hot, add heavy oil until the skin is crispy and cooked. Take it out, put it in a strip pan, shape it, and embed two cherries in the eyes of the fish. (3) Leave a little hot oil in the original wok, pour in the sweet and sour gravy, and stir with a spoon. When you see the sauce is thick and the fish has bubbles, sprinkle with garlic, pour in the hot oil, bake the juice, and pour it on the fish. Serve immediately. Features of the dish: bright yellow color, squirrel-like shape, crispy, sweet and sour. Key processes: (1) Do not damage the meat when removing fish bones, and do not allow thorns on the meat. (2) The knife should be modified evenly and the fish skin should not be broken. (3) Do not leave it for too long after making powder, and fry it immediately. Otherwise, when the dry starch gets damp, it will easily cause the modified knife patterns to stick together, affecting the shape. (4) The three flavors of sweet and sour gravy should be well blended, and the consistency should be moderate.

1》Ingredients for fish head stew with onion and garlic: 1 large fish head weighing about 650g, 1 green and red pepper each sliced, 1 tsp minced garlic, 1 tbsp tempeh, about 180g Shaoxing, 2 green onions, some ginger slices . Marinade: 1/2 teaspoon each of salt and sugar, 3/2 teaspoon cornstarch, appropriate amount of pepper. Gorgon juice ingredients: 1/4 teaspoon dark soy sauce, 1/2 teaspoon salt, 1 teaspoon sugar, cornstarch, 5 tablespoons water. Method: 1. Remove the gills from the fish head, wash and cut into pieces, wipe dry, mix with marinade and marinate for a while. 2. Wash the tempeh, drain and chop; wash and cut the green onions. 3. Heat 3 tablespoons of oil, sauté ginger slices, minced garlic, and tempeh until fragrant, add fish head to the pan, sprinkle with wine, add a little water, cover, cook the fish head until medium done, place vegetables on the bottom, and pour in the gravy , wait until rolling, add green onion and green and red pepper. Note: Choose a large fish head, the fish cloud will be smoother and sweeter. Fresh fish head, fish eyes are shiny and the mouth is full.