Pine nut fish is a famous Cantonese dish, which is innovated from the famous northern dish "Squirrel Fish". Pine nut fish is named after its fish looks like pine nuts. It is characterized by beautiful appearance, elegance and generosity, crisp and sweet, slightly sour and slightly sweet, and is a common item for banquets.

Practice steps

(1) Wash the fish with scales, viscera and gills removed, dry the fish with a dry cloth, chop off the fish head, and then cut it into the fish head with a flat knife, with the knife surface sticking to the spine and biting it on the chest.

(2) Lay the fish skin face down on the chopping block and cut it obliquely into a shuttle shape with a knife (if the fish fan is thin, the inclination will increase when cutting). The depth of the fish is 4/5, and the edge should be cut open with the same depth, so that the knife lines will burst and roll up when frying.

(3) Cut the fish head to the mouth with a knife, then break it, and beat it 1-2 times with the knife surface to make the head flat and the middle convex.

(4) Place the shaped fish fan on the plate, and add yellow wine, salt, monosodium glutamate and pepper to marinate for later use.

(5) The traditional hanging paste method for making lake pine nut fish is to paste the flour with egg powder, put the flour in a basin, pour water, add salt, monosodium glutamate, Chili powder and white sesame powder, pour the eggs into the basin and stir together. When stirring, it is slow first and then fast, light first and then heavy, making it sticky. There should be no fine powder particles in the paste, but don't use force. After the paste is basically stirred, add lard and baking powder and stir for a while before use. This paste should not be stored for a long time, so it should be mixed.

(6) Hanging Paste Sprinkle dry starch on the marinated and tasty fish fan, and evenly sprinkle it on both sides of each fish to make the fish look dry, and the pores and knife edges are sealed to facilitate sticking. Then, pick up the fish tail with your hands and shake it a few times to open the knife edge and shake off the dry powder that is not stuck. Drag the dried fish fan through the paste, each one should be dragged with paste, and shake off the excess paste.

cook

A: Take the oil pan and put 2.5-3 kilograms of fresh lard. Spread the pasted fish fan flat on the oil surface while it is hot. When the fish fan floats and basically takes shape, rotate your hands in the opposite direction to make the fish fan roll into a pine nut pattern. When the fish head is dipped in paste and fried until it floats on the oil surface, take it out with a fish fan and cool it for later use.

B: Put the oil pan on a high fire and heat it to 80%. Then add fish fans and fish heads and fry them again. When frying, stir with a colander, turn over and fry until golden, crisp and hard. Take it out and put it on a plate. C. Add 22g lard into a wok, add onion, ginger, pine nuts and bean paste to make it fragrant, then add diced mushrooms, cooked ham, diced cooked meat, diced winter bamboo shoots, diced cake, green beans, diced lotus root and diced red pepper, add clear soup and yellow wine, sprinkle with salt, monosodium glutamate and pepper, and add tomato sauce, sugar, white vinegar and red pepper. Features: Fine production and beautiful shape. Crispy appearance, tender and crisp inside, moderate sweet and sour, salty and spicy.

To sum up briefly:

Steps of pine nut fish

1. Wash the fish, dry them, mark them with diamonds, paste them and fry them until golden brown.

2. After frying, put it on a plate. It is best to sprinkle less white pepper noodles on the surface, then mix it with tomato juice, lemon juice, sugar and corn starch to make a sauce, heat it in a pot until it is foaming and transparent, and then sprinkle with fish noodles.