Squirrelfish correct knife skills video, see video link: squirrelfish correct knife skills video.

Squirrelfish correct practice and knife method, share the following:

A, knife processing

1. 2 to 3 pounds of live grass carp a, slaughter system clean. Fry open the belly of the fish do not cut to the lower jaw, do not break the jaw of the fish, but also to use it to make the head of the squirrel, fins to make the ears of the squirrel.

2. Carefully cut off the head of the fish, keeping the lower jaw and the fins on both sides intact. Slice the flesh of the fish down flat against the bone. Remove the pectoral spines with a diagonal blade and trim the two pieces of fish into a nearly rectangular shape.

3. Starting at one corner of the short side, tilt the knife at an angle of 45 degrees, and push or pull the knife in a parallel diagonal pattern 0.5 centimeters apart deep into the skin, all the way to the other end. Be careful to cut just to the skin of the fish, do not cut through the skin.

4. From the other end of the knife, the straight knife pull graver and diagonal knife lines perpendicular to the intersection of the knife spacing is also 0.5 cm deep to the skin of the straight knife lines, pay attention to just cut to the skin of the fish just, do not cut through.

Second, pat dry powder paste

1. Cut the fish and trimmed fish jaw first rinsed with water to remove blood, and then put into a white steel pot, add 2 grams of salt, 10 ml of cooking wine and 10 ml of green onion and ginger water marinade to taste.

2. Pat the marinated fish and jaws with dry cornstarch, paying attention to all the crevices when patting the powder, you can pick up the fish with one hand and sprinkle the cornstarch on the fish with the other hand, so that all parts of the fish are evenly covered with dry cornstarch.

3. Shake the dry cornstarch off the fish and the underside of the jaws, and place the fish on a platter to drain.

Three, dishes fried

Pot filled with 1000 ml of salad oil to 180 ° C, the fish and fish jaws into the pan and deep-fried until golden brown out, and then raise the oil temperature to 220 ° C and then re-frying more than a dozen seconds to carefully fish out, and set up a good shape of the squirrels.

Four, simmering tomato juice

We left 20 grams of oil in the pan, put 80 grams of tomato paste stir fry until the color red. Add 30g of white vinegar, 10g of lemon juice, 60g of sugar and simmer until bubbling, then add 10g of water starch and stir well, or leave out the water starch if the soup is thick. Drizzle in 5g of the oil before serving. Pour the soup evenly over the squirrel fish.