The chef teaches you how to make "Squirrel Gui Fish", which is fresh, juicy, sweet and sour.

In Suzhou, there is a famous traditional dish called "Squirrel Cinnamon Fish", which is very delicate in its preparation and requires very strict requirements on knife work and cooking temperature.

It is said that during the Qianlong period of the Qing Dynasty, a man who went to a restaurant in Suzhou once ordered squirrel fish. At that time, the dish was made with Yellow River carp, which was tasted and praised. After returning to the palace, he ordered the chef to improve the dish, which became the famous dish "squirrel gui fish".

Squirrel Mandarin fish on the knife work is very careful, the appearance of the fish have strict requirements. First of all, choose a 750g Mandarin fish, remove the scales, clean the internal organs and cut off the head. Ingredients; 50g prawns, 20g corn, 10g peas. seasoning; 5g salt, 10g monosodium glutamate (MSG), 15g yellow wine. small ingredients; 15g onion and 20g ginger

Follow the incision of the fish's spine, then cut the spine to the tail, then switch to the other half and cut along the spine until the tail is out of reach.

Finally remove the center spine (be careful to keep both sides of the fish intact, this is to make it look better when oiled). Replace both sides of the whole fish fillet with a flower knife. Use the traditional knife method. First, change a fillet that a straight knife can't cut down. Then the knife is tilted about 45 degrees, and then change the other side

Put the head and fish together, add 5 grams of salt, 10 grams of monosodium glutamate and 15 grams of yellow wine marinade for a period of time, and then pat the fish with dry powder and deep-frying, the oil temperature is maintained at 60%

Frying until the outside is tender. Remove the oil control and set aside. Then put 50 grams of sugar, 20 grams of ketchup, 10 grams of orange juice sauce, 50 grams of white vinegar, 15 grams of ketchup together and mix well. (Recommended according to personal taste) Open a clean pot, add the right amount of water and boil over low heat until bubbling for 10 minutes (recommended to keep stirring to achieve the best viscosity), add the ingredients and boil for 2 minutes, pour the boiled sauce into the deep-fried cinnamon fish.

A fresh and juicy Squirrel Gui Fish is finished. Experience and tips for making the traditional dish of squirrel guppy: 1. Be sure to clean the guppy when handling it, as the fish itself has a heavy fishy odor. 2. Be sure to follow the traditional method of changing knives when you change knives. 3. When frying the fish must be fried through, the outside will be very tender.3. Cooking sauce should be fragrant and thick, the cooking effect is the best

Squirrels and Mandarin fish summary, I hope that you make a distinctive traditional flavors.