First, squirrel guppy practice details

Ingredients: dry starch, tomato sauce, fresh broth, balsamic vinegar, wine, minced garlic cloves, salt, diced bamboo shoots, peas, lard, sesame oil, shrimp, guppy

1, the fish scales and gills, disemboweled to remove the viscera washed, skin side down in the fish first straight graver, then oblique graver, deep to the skin of the fish into the rhombus-shaped knife pattern. With the wine, salt mix well, wipe in the fish head and fish meat.

2, and then rolled on the dry starch, with a hand carry fish tail shake off the remaining powder.

3, the tomato sauce in a bowl with fresh broth, salt, wine, balsamic vinegar, wet starch into the seasoning sauce.

4, frying pan with a high heat under the lard, burned to eighty percent heat, the first two pieces of fish rolled, fins up the fish tail, put into the frying pan a little deep-fried to make it form.

5, and then all the fish into the frying pan fried, until golden brown, put into the dish.

6, loaded with fish head spelled squirrel-shaped, a little oil left in the pot, put the shallots stir-fried and fish out plus garlic cloves, bamboo shoots, mushrooms, peas fried.

7, under the sauce with a high fire after burning thick, put lard and shrimp and mix, dripping sesame oil, pot pouring on the fish can be.

Second, choose how to fish

Fish selection: the best is the guppy, you can also choose to use the guppy meat and meat type similar to the bass. Other fish, such as grass carp, carp is also possible.

Third, how to do squirrel guppy: knife

Squirrel guppy knife

1, dry water, the first fish head cut off, cut the head of the fish to be cut diagonally down the knife, cut off the bone, will be the fish reversed and then from the gills of the knife, the head of the fish cut off.

2, after cutting the head of the fish, began to slice fish fillet. The method of slicing fish fillet is to stick to the fish bone under the knife, the knife should always stick to the fish bone. Do not cut off to the tail.

3, the fish fillets on the thorns of the diagonal knife to remove.

4, the two pieces of fish fillets flat, do not stacked together, began to hit the knife, hit the knife is the method of the first row of vertical road, each of which pay attention to the skin of the fish, each of which should be the same spacing, and not too thick. Then start the horizontal knife row, the actual is slanting fillet fish, the slice should be slanting slope a little bit, so that ? Squirrel hair? can be long.

Fourth, how to do squirrel guppy

Needed ingredients

1 guppy, 30 grams of pine nuts, 50 grams of peas, 20 grams of tomato sauce, 3 grams of salt, 15 grams of sugar, 10 grams of white vinegar, water starch moderate.

Method Steps

1, remove the head of the guppy, cut the body of the fish into flowers, and soak the cut fish in salt water for 5 minutes.

2, pine nuts peeled nuts, peas out of water blanched.

3, will be soaked after the cinnamon fish out, drain the water, put in the powder evenly coated with cornstarch, the seams should not be missed, and finally pat off the excess cornstarch.

4, the pot of oil heating, into the guppy fish on high heat and fry until golden brown, then fish out.

5, Gui fish in the pan frying time, another pot, leave a little bottom oil, put the tomato sauce fried until the oil red, pour in the right amount of water, seasoned with a little salt, more sugar, the right amount of white vinegar, hook water starch push well.

6, the fried fish on a plate, dripping good sweet and sour sauce, sprinkled with cooked peas and pine nuts can be.

Cooking tips

1, soak the fish in salt water for 5 minutes, which can effectively deodorize the fish, but also make the cut fish meat is also known as ? Squirrel hair? More stylish.

2, when frying fish, drag the fish tail, so that you can quickly set the shape of the upturn.

5, authentic squirrel Mandarin fish practice

Ingredients: goji berries, preserved fruit, pineapple, eggs, ginger, scallion, water starch, corn starch, ketchup, sugar, vinegar, salt, shaoxing wine, Mandarin fish, green peas

1, Mandarin fish scales and gills and viscera, rinsed, beheaded down The head of the fish, with a knife blade sticking the middle bone of the fish sliced open.

2, and then remove the spine of the fish only leave the tail of the short bone connection can be.

3, remove the fish bones of the fish meat to unfold, with the slope of the knife technique in the body of the fish transverse knife, and then straight down the knife a number of rows, can be shaken to unfold after the wheat can be shaped.

4, the fish sprinkled with a little salt, and then sprinkled with a moderate amount of wine, into the green onions and ginger marinated for 10 minutes.

5, the fish marinated in the inside of an egg yolk, and then evenly coated with dry powder, standby.

6, frying pan oil temperature to seventy percent heat, first into the fish head fried to golden brown fish out of the spare.

7, and then carry the fish, with a spoon constantly ` the hot oil to the fish body, stereotypes into the frying pan fried, so that the skin of the fish golden crispy fish out of the plate.

8, put the right amount of water in the pot and then put the right amount of rice vinegar and tomato sauce, stir well to boil, scoop into the right amount of sugar to melt, sprinkle a little salt and stir well.

9, and then thicken with water starch.

10, sweet and sour sauce boiled to a big bubble when scooped into the appropriate amount of cooked oil to fry fish, continue to fry a few times after the fire can be turned off, the simmering sweet and sour sauce poured on the fried fish can be.

Six, squirrel Mandarin fish how to do delicious

production key

1, to use fresh Mandarin fish cooking, in order to achieve the meat tender flavor.

2, the knife work should be exquisite, so that the dish resembles a squirrel.

3, the sauce should be sweet and sour, but also thin and thick, so that the fish taste.

Cooking tips

1, the general surface of the fish body has a layer of mucus, so it is best to pad a clean cloth when cutting, so as to avoid the body of the fish sliding.

2, graver knife when the best is faster knife, so the operation will obviously be much easier, is to pay attention to safety, do not cut themselves.

3, the fish marinade step can not be saved, this is the seasoning into the flavor is a very critical step, otherwise made out of fish is very flavorless.

4, avoid turning when frying fish, especially when the fish is not characterized, it is easy to scatter.

Tips

1, cut the fish fillets, the knife on the water, the fish is not easy to stick to the knife.

2, with the egg yolk wrapped in fish a to fry the fish more golden and beautiful and crispy hard.

3, the second frying, the fish crispy shell taste better. The secret written on the menu of SongHeLou.

Seven, the practice of squirrel Mandarin fish

Preparation of ingredients

Mandarin fish, dry starch, tomato sauce, fresh broth, sugar, vinegar, cooking wine, salt, garlic, diced bamboo shoots, mushrooms, peas, lard, shrimp, sesame oil.

Method Steps

1, remove the scales and gills of Mandarin fish, disemboweled and gutted, rinsed and washed.

2, cut off the head of the fish, the fish meat against the bone slice open, pay attention to the tail here do not break.

3, cut off two pieces of fish, skin side down in the fish first straight cut, then cut diagonally, deep to the fish skin into a diamond-shaped knife pattern.

4, with the appropriate amount of cooking wine and salt seasoning, smeared on the fish head and fish meat, and then evenly rolled on a layer of dry starch.

5, the tomato sauce into a bowl with fresh broth, moderate sugar, vinegar, cooking wine, soy sauce, wet starch into a sauce.

6, frying pan into the oil, burned to 8 mature, first hand inverted to carry the fish, the pot of hot oil from top to bottom poured on the fish, and then into the frying pan fried.

7, deep-fried to the fish golden brown after fishing, put into the dish, fish head also into the frying pan fried to golden brown, fish out of the plate.

8, leave a little oil in the pot, put green onions sautéed, add garlic, bamboo shoots, mushrooms, peas, shrimp stir-fried, under the sauce with a high fire after the thick, drizzled with sesame oil.

9, while hot, the soup poured on the fried Mandarin fish, can be served.

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