Ingredients: Live fish and one carp

Seasoning: salt, monosodium glutamate, Shaoxing wine, pepper, sugar, vinegar, tomato sauce

Method:

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1. Remove the phosphorus and gills of the fish, remove the internal organs, clean it, and then change the knife. Use a straight knife to cut close to the water separation of the fish head, then cut flat across the dorsal fin, and then slowly close to the fish bone. Cut the two pieces of fish meat under the slice, all the way to the tail fin, do not cut it off, and finally cut off the fish head at the water separation point.

2. Cut the two lower pieces of meat into thin slices with a double cross diagonal knife until the fish skin is finely sliced. After cutting, add salt, monosodium glutamate, Shaoxing wine, and pepper to taste. Use a knife to cut the upper part of the fish head, and then pat it flat with a knife.

3. Make an egg paste and add some starch, mix it evenly with chopsticks, and apply it on the fish head. Cut a red cherry in half and stick it on the top and sides of the fish head. Use hot oil to The fish head is topped with egg batter. Pour until the skin is stretched, and then place it on one end of the waist plate. Make a squirrel head.

4. After changing the knife, coat the soaked fish fillet with a layer of dry starch and fry it in a hot oil pan. Fry the fish tail until the skin is crispy, then take it out and put it in the frying pan. Behind the squirrel's head, the fish meat is facing upwards, and the fish tail is tilted up.

5. Use sweet and sour tomato sauce to make sweet and sour sauce in a hot pot. (It tastes sour and sweet, and is bright red in color.) Pour it evenly on the fish with a spoon, and a squirrel fish is ready. .

Ingredients: Live fish and one carp

Seasoning: salt, monosodium glutamate, Shaoxing wine, pepper, sugar, vinegar, tomato sauce

Method:

p>

1. Remove the phosphorus and gills of the fish, remove the internal organs, clean it, and then change the knife. Use a straight knife to cut close to the water separation of the fish head, then cut flat across the dorsal fin, and then slowly close to the fish bone. Cut the two pieces of fish meat under the slice, all the way to the tail fin, do not cut it off, and finally cut off the fish head at the water separation point.

2. Cut the two lower pieces of meat into thin slices with a double cross diagonal knife until the fish skin is finely sliced. After cutting, add salt, monosodium glutamate, Shaoxing wine, and pepper to taste. Use a knife to cut the upper part of the fish head, and then pat it flat with a knife.

3. Make an egg paste and add some starch, mix it evenly with chopsticks, and apply it on the fish head. Cut a red cherry in half and stick it on the top and sides of the fish head. Use hot oil to The fish head is topped with egg batter. Pour until the skin is stretched, and then place it on one end of the waist plate. Make a squirrel head.

4. After changing the knife, coat the soaked fish fillet with a layer of dry starch and fry it in a hot oil pan. Fry the fish tail until the skin is crispy, then take it out and put it in the frying pan. Behind the squirrel's head, the fish meat is facing upwards, and the fish tail is tilted up.

5. Use sweet and sour tomato sauce to make sweet and sour sauce in a hot pot. (It tastes sour and sweet, and is bright red in color.) Pour it evenly on the fish with a spoon, and a squirrel fish is ready. .

Ingredients: Live fish and one carp

Seasoning: salt, monosodium glutamate, Shaoxing wine, pepper, sugar, vinegar, tomato sauce

Method:

p>

1. Remove the phosphorus and gills of the fish, remove the internal organs, clean it, and then change the knife. Use a straight knife to cut close to the water separation of the fish head, then cut flat across the dorsal fin, and then slowly close to the fish bone. Cut the two pieces of fish meat under the slice, all the way to the tail fin, do not cut it off, and finally cut off the fish head at the water separation point.

2. Cut the two lower pieces of meat into thin slices with a double cross diagonal knife until the fish skin is finely sliced. After cutting, add salt, monosodium glutamate, Shaoxing wine, and pepper to taste. Use a knife to cut the upper part of the fish head, and then pat it flat with a knife.

3. Make an egg paste and add some starch, mix it evenly with chopsticks, and apply it on the fish head. Cut a red cherry in half and stick it on the top and sides of the fish head. Use hot oil to The fish head is topped with egg batter. Pour until the skin is stretched, and then place it on one end of the waist plate. Make a squirrel head.

4. After changing the knife, coat the soaked fish fillet with a layer of dry starch and fry it in a hot oil pan. Fry the fish tail until the skin is crispy, then take it out and put it in the frying pan. Behind the squirrel's head, the fish meat is facing up, and the fish tail is tilted up.

5. Use sweet and sour tomato sauce to make sweet and sour sauce in a hot pot. (It tastes sour and sweet, and is bright red in color.) Pour it evenly on the fish with a spoon, and a squirrel fish is ready. .