It seems difficult to cook this dish, but in fact I don't think it is difficult. The key is to calm down and do it slowly. This is not a restaurant guest urging food. It's definitely no problem to go step by step at home. For example, just like a fish, once the position of the knife is determined, and then the knife is cut, a fish is naturally not a problem. It takes a lot of time, but it is definitely not a problem. If you are in a hurry, you will end up in a mess, and then you will start to vomit. So as long as you find the skills, even the novice kitchen can show it perfectly.
Squirrel cinnamon needs ingredients.
Mackerel 1, tomato sauce 150g, salt 13g, seasoning 20ml, white pepper powder, sugar 35g, white vinegar 15ml, onion ginger, corn flour, rapeseed oil and mung bean.
Production stage of sweet and sour mandarin fish:
1. Take a mackerel and cut it off from the boat to ensure the integrity of the fins. After washing the boat, cut the fish head at a 45 degree angle.
Next, put a cloth on the fish to prevent it from slipping, and then be careful not to stick the knife inward along the fish bone and break its tail.
3. Then spread the fish flat, tilt the blade 45 degrees and start cutting. Be careful not to cut the diamond-shaped meat like a kidney flower. Do it yourself at home. No one is rushing you, everything is out of order. After the fish on both sides are cut, lift them up and shake them gently.
4. Put the chopped fish and fish head into a bowl, add 10g salt, 20ml flavoring wine, appropriate amount of white pepper and appropriate amount of onion ginger, and marinate for 20min. Gui Xiang, the squirrel, will teach you how to cook the finale of the New Year's Eve in three steps and learn to shine quickly.
5. After the curing time of mackerel, take out the fish head and fish, and wrap them with raw flour. Fishes should also be covered with raw flour. There should be no exposed fish in the air anyway.
6. Wrap the fish head and fish evenly with starch, lift the two ingredients and gently remove the excess raw flour.
7. Burn oil in the pot. There should be a lot of oil in the pot. When the oil temperature is 70% fire, raise both ends of the fish with both hands, and the fish is below. Fish skin slightly curved, pan fried. Pour the oil on the fish with a spoon in the middle of frying. When the fish is set and fried to golden brown, it can be taken out of the shelf.
8. Then take out the mouth of the fish head with chopsticks, open your mouth and fry it in the pot. Similarly, when the fish head is set, the surface will turn yellow, and fish and plates can be fished out.
9. Add more rapeseed oil to the pot and leave some oil. After the oil temperature is controlled at 20% heat, add tomato sauce 150g, sugar 35g, salt 3g, white vinegar 15g and appropriate amount of water. When the sauce is boiled, pour in 100g starch to make a thick juice.
10. Finally, pour the squeezed juice on the mackerel from beginning to end, sprinkle some mung beans and make a delicious squirrel cinnamon powder.
Tips:
1. Say a few more words. Don't be intimidated by appearances. Not only do you make a fish, you can always make a satisfactory mackerel, but the details are very heavy. Never ignore it.
It's better for a fish to fail than to be slow. The purpose of supporting the fish mouth with chopsticks is to keep the fish mouth open, so that it looks good after serving.