As shown in the figure
Today, I will share with you a common practice of sweet and sour squirrel fish, and my favorite friends will learn it quickly.
Sweet and sour squirrel fish
1. Prepare a carp, scrape the scales, open the belly, clean it, chop off the fish head first, don't throw it away, and use it later. Cut the fish from the head to the tail, without cutting, slice off the fish bones, leaving only the fish body.
As shown in the figure
Cut the fish head from the gills, then rinse it and wash away the mucus.
As shown in the figure
2. Slant the knife first, cut it every one centimeter or so, cut it to the skin of the fish, don't cut it thoroughly, and then cut it again with the straight knife. Both pieces of fish are cut like this.
3. Put it in a pot, pour in cooking wine, add salt, monosodium glutamate and cooking wine to reduce the fishy smell. You can keep monosodium glutamate, then add an egg, add pepper, grab it evenly with your hands, gently knead it for a while, so that the fish can fully absorb the seasoning, and then marinate it for about 5 minutes.
4. Prepare a small pot, pour in dry starch, squeeze the fish dry, put it in the pot, and evenly coat the dry starch, and the fish head should also be coated with starch.
5. Heat the oil in the pot, and heat the oil to 50%. First, fry the fish head in the pot for about 3 minutes until the fish head turns golden.
6. When the oil temperature rises to 60% heat, put the fish skin in the pot with both hands, fry the fish until it is set, and then put it in the pot. The frying process will last about 1 minute.
7. After the fish is shaped, put the fish in the pot and fry for 3 minutes on low heat. Spread the fish piece by piece, fry them golden and crisp, and pour out the oil control.
As shown in the figure
8. Heat the oil in the pan, turn on a small fire, add half a spoonful of white sugar and half a spoonful of white vinegar, stir and melt the white sugar constantly, pour in tomato sauce and stir fry constantly. If tomato sauce is used, the color will be brighter.
9. Stir-fry until the sweet and sour juice bubbles, hook a little water starch in the pan, and stir the soup again. When the soup is thick and sticky, pour the sweet and sour juice evenly on the fish.
10. Prepare some parsley for setting the plate, and put a cherry tomato in the fish mouth to decorate it. Finally, add shredded onion and sprinkle with white sesame seeds.
As shown in the figure
Well, this lifelike sweet and sour squirrel fish is ready, sweet and sour, and when you serve this dish, it will definitely surprise your friends around you.