Everyone should have eaten sweet and sour mandarin fish! This dish is very common at banquets, but it rarely appears on family recipes. On the one hand, the work is complicated, on the other hand, the cost is high. The people-friendly version of "Sweet and Sour Mandarin Fish" shared with you today is only 18 yuan. Haha, you won't believe this price, but it's really true, because we have replaced mandarin fish with crucian carp, and a catty and a half of crucian carp is only 13 yuan, plus various seasonings, and the average price is 5 yuan, so this dish is called sweet and sour mandarin fish for the people.

Squirrel, the original method is so simple, not only with low cost, but also with authentic taste.

Everyone must be curious. Does the people-friendly version of sweet and sour mandarin fish taste the same as the genuine one? Personally, I think it's almost the same, and the taste is not worse than that of the hotel. Please follow my steps to try! First go to the supermarket to buy a crucian carp, 1.5 kg, scale and gills, and clean it. Then remove the fish head, cut the fish in half, remove the fish bones, slice the bone spurs, and leave the tail.

Then cut two fish with a cross knife, as shown in the figure. Remember not to break the fish tail.

Step 3: Wash the cut meat with clear water, then put it in a bowl, add eggs, cooking wine and shredded ginger edible salt, grab it evenly, stir it evenly, and marinate it for five minutes to make the fish smell fishy and delicious.

Step 4: Prepare sweet potato starch, evenly coat the fish head and fish with starch, and shake off the excess powder.

Step 5: Boil the oil in the pot until the oil temperature reaches 50%. Put the fish head first. Because the fish head is not easy to cook, you can fry it in the pot for 2 minutes and take it out. Squeeze the fish dry, pour in the oil, then put it in the pot to further shape the fish, fry it for about 2 minutes, then put it in the fish head for 2 minutes, then fry the fish and fish head until golden brown, and take it out. The oil temperature is 80% hot, and then fry the fish head for 20 seconds, crispy ~

Step 6, put the fried fish head into the plate for later use.

Step 7: Boil the oil in the pot until the oil temperature reaches 70%. Add tomato sauce, appropriate amount of sugar and a little salt, boil the sugar, add appropriate amount of water, and pour in 1 spoon of white vinegar after boiling. Add appropriate amount of water starch to thicken, and then boil.

Finally, pour the sauce on the fried fish head. Finally add a coriander.

Squirrel, the original method is so simple, not only with low cost, but also with authentic taste. This people-friendly version of squirrel fish is ready, and suddenly it becomes a hotel chef. After such improvement, squirrel fish can also be included in the family menu in the future! Try it, too!