Practice:

The first step: sea bass or grass carp gutted gills scaled and rinsed

The second step: the head of the fish cut off the spine from the spinal cord with a razor blade to open the spine of the fish, the fish identity in two halves

The third step: the two halves of the fish, respectively, with a knife crossed the fish into small squares, do not cut into the skin

The fourth step: cut a good flower knife fish with cooking wine, ginger, a little salt, a little egg white marinated for a while. p>

The fourth step: cut the knife fish with cooking wine, ginger, a little salt, a little egg white marinade for a while

The fifth step: the marinated fish patted on the dry starch, shake off the excess starch, the head of the fish is also coated with a layer of dry starch

The sixth step: frying pan put the oil set on the fire to five hot, into the fish frying take out, the oil temperature to eighty percent of the heat and then into the fish fried to the skin crispy, the color of the golden yellow fish out!

Step 7: After the second frying of the fish fish out of the spare

Step 8: frying pan put a little oil, put the ginger slices stir-fried incense. Add tomato sauce, add a little water, sugar, cooking wine, white vinegar, stir-fry until the seasoning blend, and then thicken with water starch

Step 9: hooked gravy, stir-fry quickly, stir-fry until you owe the juice is bright, poured into the fried fish on the body can be

Step 10: the color of the golden, crispy and tender, sweet and sour, delicious squirrel fish is complete

This is the first time that I've ever seen a squirrel fish, and I'm not sure if I've seen one.