1 cut a good flower knife: cut the two pieces of fish under the slice into a double cross diagonal knife, the knife has been cut to the skin of the fish at the fish, the fish slice should be cut finely

2. deep frying work: hang the batter frying. The slice of good knife fish first dipped in dry flour, and then hung on the wet starch paste into the hot frying pan invasion of deep-fried (starch lake is not too thin, to be able to wrap the fish), deep-fried until the fish tail stilts, deep-fried to the taut skin crispy and then fish out.

Squirrel fish practice 1

Raw materials:

Yellow fish 1 tail (weighing about 700 grams. Grass carp, carp can be), 25 grams of asparagus, 25 grams of peas, 1000 grams of clear oil, 50 grams of sesame oil, 100 grams of sugar, 50 grams of rice vinegar, 25 grams of soy sauce, 5 grams of sugar color, 25 grams of starch, 125 grams of cornstarch, 10 grams of ginger rice, green onion rice ****, 10 grams of cooking wine.

Practice:

1. will remove the fish scales, gills, clear the chamber and wash and chop off the head, from the spine with a knife blade, remove the beam bone, in the tail of the fish evenly separated, so that the two pieces of fish are with the tail, remove the bone thorns, wheat ear flower knife, wash.

2. Cut the asparagus into small square dices, with the peas together with boiling water slightly scalded to cool.

3. frying spoon on the fire, put the oil is hot, the fish in the cornstarch rolled well, so that the wheat cob knife mouth open, lifting the fish tail slowly into the frying pan, deep-fried to a light yellow fish out, into the dish.

4. pot to stay in the bottom oil, add cooking wine, rice vinegar, sugar, soy sauce, sugar color, peas, asparagus diced, green onion rice, ginger rice stir-fried, thickened with water starch, dripping sesame oil, the gravy poured on the fish can be.

Features: texture crispy and tender, taste sweet and sour fresh aroma.

Squirrel fish practice 2

Raw materials: 750 grams of yellowtail. 20 grams of green onion, 20 grams of mushrooms, 20 grams of sliced magnolia, 15 grams of carrots, 15 grams of cooked green beans. 100 grams of tomato sauce, 15 grams of wine, 150 grams of broth, 5 grams of salt, 20 grams of sugar, 20 grams of vinegar, 2 grams of sesame oil, 50 grams of starch, 15 grams of egg yolk, 15 grams of refined flour.

The production process will be yellowtail scales, gills, viscera, wash 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 shoot, pick off both sides of the fish, in addition to clean the chest of fine thorns, the fish is connected to the tail, the fish meat on the face of the agent on the wide wheat flower knife, together with the head of the fish with the Shaoxing wine. Salt marinade to taste. Onion, mushrooms, magnolia slices, carrots are cut into cubes, into the boiling water boiled over. Frying pan into the peanut oil, medium heat until 70% to 80% hot (about 175 ~ 200 ℃ ℃), respectively, the fish head, fish dipped in fine flour, in the egg yolk liquid dragged through. Make a squirrel-shaped fried until golden brown; fish out into the fish plate. Frying pan, leave a small amount of oil, tomato sauce in the pan slightly fried, add diced scallions, diced mushrooms, diced yucca slices, diced carrots, green beans slightly fried, add wine, broth, salt, sugar, vinegar boiled, hooked into a stream of thickening with wet cornstarch, add sesame oil, poured on the fish that is complete.

Cuisine

Features Realistic image, bright color, tender and crispy, sweet and sour.

Chrysanthemum fish:

Raw materials:

Fresh fish (weighing about 1250 grams, do chrysanthemum fish is best to use the perch and mandarin fish, these two kinds of fish meat thick and dense texture, cut thin silk is not easy to break, can maintain the shape, mackerel, grass carp and carp can also be). 5 grams of refined salt, 1 gram of monosodium glutamate, 50 grams of tomato paste, 5 grams of ginger, 50 grams of white vinegar, 15 grams of shaoxing wine, 20 grams of wet starch, 5 grams of garlic, 10 grams of dry starch, 10 grams of sesame oil, 5 grams of ginger juice water, 1500 grams of vegetable oil.

Practice:

Slaughter the fish clean, slice off two pieces of fish, skin side down, with a straight knife carved into a cross in a bowl, add monosodium glutamate, wine, salt, ginger water mix, marinate for 10 minutes, and then take out the fish pieces patted with dry starch to be used. Take a small bowl, put sugar, ketchup, vinegar and wet starch into the gravy to be used. The frying pan on a high flame, into the cooked oil, burned to seventy percent hot (about 175 ° C), will be shaking off the fish pieces of boil powder down the pan after frying, until the oil temperature rises after the re-frying, up to the pan on the plate. The original pot to stay in the bottom of the oil into the ginger, garlic stir-fried flavor into the gravy boiled, dripping oil poured on the chrysanthemum fish that is complete.