In my family, squirrel and cinnamon fish often appear on the table, it is both classic and delicious, and it is also considered to be mom's specialty. The sauce is smooth and inviting, the fish is full of tender meat, and the crunchy pine nuts are to die for. After I learned this delicious dish, I gradually figured out how to make it even better, and now I can't wait to invite my mom to try it.

How to make guppy with pine nuts

Step

1

All ingredients

Step

Step

2

Guppy is boned, and the flesh is cut into diamond shaped blossoms

Step

3

The fish is rubbed with a pinch of salt and dusted with cornstarch. Then put the fish in the starch powder

Step

4

Put enough oil in the pan, heat (180 degrees, start to smoke), add the fish until the color of the golden brown, then fish out

Step

5

Restart the pan, the pot of white vinegar, sugar, heat until the sugar melted and then put the tomato sauce

Step

The pan, white vinegar and sugar, heat and wait until the sugar melted, then add tomato sauce

Step

The fish is not a good choice, but it's a great choice for the fish.

Step

6

Add water to the cornstarch to make a gravy, then pour it into the pot and stir well to make a thick sauce, pour the sauce over the fish

Step

7

Sprinkle the pine nuts over the fish and you're ready to go

Photo of the finished Pineapple Cinnamon Fish

Pineapple Cinnamon Fish Cooking Tips

Tips Tips

1. It is best to choose a certain portion of guppy, otherwise it will have less meat if it is too small, which is not good for cutting and also affects the texture. When cutting the fish, cut a cross diagonal knife on the back of the fish, about 1 centimeter between each knife, and hit the thick starch, and then fry until golden brown when the oil temperature is high.

2. To make this pine nut guppy, add tomato paste to the cooking part of the sauce, so that the sweet and sour flavor can be fully released, and don't use a rapid fire, otherwise it will be easy to paste the pan. The sauce goes well with the crispy fried cinnamon fish and opens up a wonderful journey of taste.