Squirrel fish is one of the traditional dishes of Jiangsu Province, squirrel fish is named for its resemblance, usually yellowtail, carp, guppy and other fish as raw materials, the fish will be removed from the scales, gills, viscera, washed with water. To the thoracic and abdominal fins at the knife, the head of the fish cut down, and then from the lower jaw at the knife, the head of the fish split in half, with a knife slightly pat, pick off both sides of the fish, in addition to clean the chest of fine thorns, the fish connected to the tail into the frying pan deep-fried to a golden brown, and then poured with a sauce platter and become a gourmet food. Bright color, tender and crispy, sweet and sour. Below I share with you other cooking methods of squirrel fish.

Squirrel fish cooking method: squirrel fish

Materials

Grass carp

Practice

1: fish cleaned and boned, playing a good knife, wash with water, rinse off the blood, towel the water to absorb, pickling salt a little bit of egg yolks two, to the fish hanging slurry, and then drain the starch, shoot until well!

2: put oil in the pot, the oil temperature is a little high, first fried fish head fish head mouth stuffed with something, in order to beautiful, the fish under the pot to fry, fry until slightly yellow can be, the fish head fish body fried and placed on a plate standby.

3: the bottom of the pot to stay oil, put tomato sauce, white vinegar, sugar, salt a little, mix into juice, water starch thickening dripping on the fried fish, and then the fried pine nuts sprinkled on top.

Squirrel fish cooking method: squirrel fish practice two

Ingredients

live guppy, green peas, sesame oil, cooking wine, refined salt, sugar, vinegar, ketchup, minced garlic, dry starch

Practice

1. take the fish, slaughtered, scales, gills, giblets, washed, filtered dry water; and then Fish Qi pectoral fin diagonal knife cut down, split at the head chin, gently patted with a knife into a slightly flattened shape, and then along the sides of the fish spine with a knife from head to tail flat batch (tail can not be batch, batch broken), remove the head, spine, and then cut off the pectoral bone, into two pieces of fish (called the fish leaves); fish leaves of the fish skin down on the counter, slice the thoracic spines, and then evenly in the leaves of the fish with a knife straight line

2.Put the tomato sauce, broth, sugar and vinegar, cooking wine, fine salt, water starch into a bowl, mix into a sauce to be used.

3. Put the oil into the pot, burned to eight mature, the left hand to lift the fish tail, the right hand with chopsticks to hold outwardly rolled fish leaves, slowly into the frying pan, then put the fish head is also put into the frying pan, and constantly use a spoon to scoop the hot oil to the fish tail on the pouring, so that the fish leaves evenly heated, depending on the frying to light yellow, when fish out; and then again will be the temperature of the oil to eighty percent of the heat, will be the fish and the head of fish fried to a golden brown when fish, and then the fish leaf and fish head put together, make it shape, and then plate.

4. In the frying fish at the same time, the original frying pan to leave a little oil, peas fried, cooked into the sauce, poured on the fish that is.

Squirrel fish cooking method: squirrel fish practice three

Ingredients

Ingredients main ingredients: yellow croaker, sea bass or Mandarin fish (choose one, weighing about 750 grams) Ingredients: chopped green onions and ginger, green peas, red cherry beads Seasoning: peanut oil, vermicelli dough, ketchup, broth, sugar, white vinegar, salt, monosodium glutamate, cooking wine

Practice

1, will be cleaned and processed fish, change the knife, with salt, monosodium glutamate, cooking wine marinated in flavor, and dipped in the circumference of the dry powder dough.

2, add peanut oil in the pot, burned to four or five hot, the processed fish into the frying pan fried through to golden brown, start the pot on a plate.

3, in the head of the fish with red cherry beads as eyes, the fish body arranged.

4, 40 grams of oil in the pot, onion and ginger chili pot, plus broth, seasonings, green beans, thickening, rushing on the hot oil, bursting juice flower, pouring on the fish body that is complete.

Tips

The key to making

Fish should be cleaned and processed well.

Knife work is the key to this Lai, the requirements of deep but not through, thick and thin uniform.

Squirrel Fish Cooking Method: Squirrel Fish Practice 4

Ingredients

carp, cornstarch, cooking wine, onion and ginger, salt, ketchup, sugar, vinegar, green peas, oil

Practice

1, fish from the spine of the slice of meat, cut off the head of the fish, change the lychee knife, put in the water for a little while, with wine, onion and ginger, a small amount of salt rub down. water, a small amount of salt rub down, put in the raw flour coated, put the frying pan fried.

2, leave oil in the pot, put the appropriate amount of tomato sauce fried, put sweet and sour sauce.

3, after adjusting the taste of water starch thickening a bit, and then poured on the fish, sprinkled with green beans can be.