Q: Squirrel Gui Fish is a representative of which cuisine?

A: Squirrel Gui Fish is a Gusu dish

Squirrel Gui Fish is a traditional Han Chinese dish from Suzhou, Jiangsu Province, which, as its name suggests, is like a "squirrel" when the fish is deep-fried. It has been a favorite dish at banquets all over the south of the Yangtze River, and has long enjoyed a good reputation at home and abroad.

History of Squirrel Fish

Squirrel Fish is a traditional dish of Suzhou, which has been served at banquets all over the south of the Yangtze River. It is said that there was "squirrel carp" in Suzhou as early as when Emperor Qianlong traveled to the south of the Yangtze River, and Qianlong had tasted it. It was later developed into "Squirrel Mandarin Fish".

The Qing Dynasty "Tiao Dingji" has a record of "squirrel fish": "take the seasonal fish, belly bone, drag the egg yolk, fried yellow, as squirrel style. Oil, soy sauce burning." Seasonal fish, should be seasonal flower fish, Mandarin fish. This record indirectly proves that Suzhou Qianlong years, "squirrel carp" legend is possible. Because many of the dishes in the "Tuning Ding Collection" are from the Qianlong and Jiaqing periods. Secondly, it can show that today's "squirrel guifu" is based on the development of "squirrel fish". The difference is that the ancient "squirrel fish" is hung with egg yolk paste, while today's "squirrel fish" is patted dry starch. Squirrelfish in ancient times was deep-fried with oil and soy sauce, whereas today it is deep-fried and the prepared marinade is poured directly onto it. In addition, today's "squirrel fish" is more realistic in shape and has a sweet and sour taste, which is difficult to compare with the ancient "squirrel fish".

Squirrel guppy recipe

Children like the taste of ketchup, so occasionally do it for the children to eat ，，，，，

Squirrel guppy ingredients

Guppy about a catty of peas, peas, ketchup, cooked peas, ginger, green onions, garlic, cooking wine, salt, sugar

Squirrel guppy Practice steps

1, the required materials as shown

2, fish de-boned, fish meat playing knife, rain tail to stay oh! Play a good knife into the cooking wine and salt marinade for 5 minutes, lift the fish into the body evenly coated with cornstarch

3, hot pan into the oil

4, lift the fish tail into the frying pan ~ frying

5, frying until golden brown and then fry the head of the fish

6, deep-fried fish

7, the pan to stay in the bottom of the oil into the ginger, onion and garlic burst incense to add the Qing Shuihe ketchup

8, add peas, sugar, sugar, sugar, sugar, sugar and then add a little bit of water, and then add the water. In addition, put peas, sugar, water bean flour thickening pot

9, plate into the dish! Today this fish I slaughter fish head did not slaughter

10, plated into the dish! This fish today I slaughtered the head of the fish did not slaughter well ah!

11, the color is still good drop

12, peas just with the color with can also be used with other colors of diced vegetables

Tips

The fish is thin, then the knife will be a little bit more diagonal hit out of the flower long to look good