Sugar and Vinegar Squirrel Fish Preparation Ingredients:

Main Ingredients: Potato (yellow skin) 250 grams

Supplement: Asparagus 15 grams, Shiitake Mushroom (Fresh) 15 grams, peas 10 grams, 10 grams of carrots, 5 grams of green peppers, pineapple 10 grams

Seasoning: 20 grams of vinegar, 10 grams of tomato sauce, salt 5 grams, MSG 3 grams, starch (fava beans) 5 grams, 5 grams of green onions, 5 grams of ginger, 5 grams of sesame oil, 5 grams of garlic (white skin), 50 grams of peanut oil, 3 grams of pepper, 30 grams of sugar

Sugar and vinegar squirrel fish practice:

1. Potatoes washed and peeled, boiled in boiling water and then cooled;

2. Take one of the fine baskets will be a potatoes over the baskets into a fine puree, spare;

3. 3. 10 grams of mushrooms, 10 grams of asparagus, 10 grams of peas chopped into fine powder;

4. Shiitake mushrooms, asparagus, peas stir-fried on the fire, add salt, monosodium glutamate, pepper to make stuffing;

5. Mashed potatoes add salt, monosodium glutamate, cornstarch stirred well, pinched into a thick slice;

6. And then mushrooms, asparagus, peas made of stuffing wrapped into a piece of the fish-shaped, rolled outside a layer of cornstarch;

7. The fish is then cut with a knife and cut into flower knives, that is, vegetarian fish;

8. with the remaining mushrooms, asparagus, carrots, peppers, pineapple, cut into small cubes blanched and cooled, squeezed out of the water;

9. will be ready to do a good job of fish frying in a pot of oil, cooked fish into a plate;

10. in the frying of the fish at the same time, the other take another iron pan A fire on the heat, into the bottom oil stir frying minced onion, ginger and garlic;

11. To the flavor, tomato paste, salt, sugar, vinegar, monosodium glutamate into the pot, add soup to boil, and then under the shiitake mushrooms, asparagus, pineapple, green peppers, carrots, pouring water starch, with a handful of spoons and spread evenly;

12. pot boiling again, the sesame oil drizzle, and sweet and sour sauce can be poured on the fish body.

Sweet and sour squirrel fish preparation tips:

1. the production of vegetarian fish, the tail should be pried up, the fish body on both sides of the curved knife, so that the image of realistic;

2. vegetarian fish should be deep-fried twice, the first oil temperature of 30% to 40% of the oil temperature, the second oil temperature of 89% of the oil heat. The color to golden yellow is appropriate;

3. Because there is a frying process, you need to prepare 1000 grams of peanut oil;

4. Sugar and vinegar to adjust the taste before thickening.