2. Cut the fish head obliquely and use it as a squirrel's head.
3. Add a proper amount of water to the tomato sauce or boil it, and then divide it into two parts. (1) add sugar and 9 degrees vinegar to one portion. (2) another spare (this is for frying tomato red oil).
4. Control the water content of the submerged fish and sprinkle dry starch evenly.
5, add wide oil to the pot, the oil temperature is 80% hot, add the grass carp with starch, pay attention to stereotypes. Until it is fried to golden brown and the shell becomes hard.
6. Leave the bottom oil in the pot, add the onion, ginger and garlic until fragrant, add the second tomato sauce and stir-fry the red oil, add the broth and add the starch. Then add ① the prepared tomato sauce. Salt, monosodium glutamate and diced green pepper (preferably diced carrot and cucumber) are put into hot cooked oil and stirred quickly. }
7. Pour the prepared juice on the fish.
Raw material of squirrel fish: grass carp 400g.
Ingredients of squirrel fish: egg white 1.
Seasoning for squirrel fish: tomato sauce 30, white vinegar 10g, sugar 10g, salad oil 500g, salt 10g, cooking wine 10g.
The practice of squirrel fish:
1, a piece of grass and fish. Choose a large piece of thick fish.
2. Cut the fish at an oblique angle of 30 degrees with a horizontal spacing of 1 cm. Don't cut the fish skin.
3. After the horizontal knife is cut, cut it continuously at 90 degrees longitudinally, and do not cut off the fish skin.
4. if you cut it horizontally and vertically, the fish will become countless small squares. The cut fish is salted.
5. Sprinkle cooking wine on the fish.
6. Finally, lick an egg white and rub the seasoning with the fish until it is absorbed by the fish.
7. Heat the wok, pour in the oil and heat it to 70% to 80%.
8. The fish rolled in raw flour, so that all the fish sticks were covered with raw flour.
9. Fry the powdered fish in a hot oil pan.
10, fry the fish pieces into the dish.
1 1, fry two fish and then fry.
12, add white vinegar to the pot, heat the white sugar, and continue to add tomato juice to make sweet and sour juice.
1, this dish has certain requirements for knife workers. When the fish goes up and down, the blade should be even, and don't cut off the skin.
2, the fish pieces must be evenly wrapped in starch, so that the fried fish is crisp and fragrant.
3. When cooking sweet and sour juice, pay attention to the thick consistency of sweet and sour juice, so as to wrap the fish plate without leaving soup.