1 Cut-flower knife: Cut the two pieces of fish under the slice into a double cross oblique knife, and the knife cuts all the way to the skin of the fish, and the fillets should be finely cut.

2。 Explosion: hanging paste and frying. Dip the sliced fish in dry flour first, then hang up the wet starch paste, put it in a hot oil pan (the starch lake should not be too thin, so that the fish can be wrapped), and fry until the fish tail is tilted and the skin is crisp.

Squirrel method 1

Raw materials:

Yellow croaker 1 tail (weighing about 700g. Grass carp and carp can be used), winter bamboo shoots 25g, peas 25g, clear oil1000g, sesame oil 50g, sugar100g, rice vinegar 50g, soy sauce 25g, sugar color 5g, starch 25g, corn flour125g, ginger rice.

Exercise:

1. Remove scales and gills from the fish, wash the chamber, chop off the head, cut it from the spine with a blade, remove the beam bones, and evenly separate it at the fish tail, so that both fish have tails, remove the bone spurs and wash it with a grain knife.

2. Cut the winter bamboo shoots into small squares and blanch them with boiling water.

3. Stir-fry the spoon on the fire, heat it with oil, roll the fish evenly in the corn flour, let the leaves of the ears of wheat open, slowly put the fish tail in the oil pan, fry it until it is light yellow, and take it out and put it on the plate.

4. Leave the bottom oil in the pot, add cooking wine, rice vinegar, sugar, soy sauce, sugar, peas, diced winter bamboo shoots, onion rice, ginger rice, water starch, thicken with sesame oil, and pour the sauce on the fish.

Features: Crispy texture, sweet and sour taste.

Squirrel exercise 2

Raw material yellow croaker 750g. 20g onion, 20g mushroom, 20g magnolia slice, 20g carrot 15g cooked green beans 15g. Tomato paste 100g, Shaoxing wine 15g, refined soup 150g, clear salt 5g, sugar 20g, vinegar 20g, sesame oil 2g, starch 50g, egg yolk 15g and refined powder 15g.

In the production process, the scales, gills and internal organs of yellow croaker are removed and washed with clear water. Cut the fish head at the chest and abdomen fin with a knife, then cut the fish head from the jaw, cut the fish head in half, pat it gently with a knife, remove the sides of the fish, remove the fine spines on the chest, and connect the fish tails. Put a knife on the fish noodles and use Shao wine for the fish heads. Salt and salt until it tastes good. Dice onions, mushrooms, magnolia slices and carrots and blanch them in boiling water. Put peanut oil in the wok, and when it is heated to 70% to 80% by medium fire (about 175 ~ 200℃), soak the fish head and fish head with fine powder and drag it over the egg yolk. Make into squirrel shape and fry until golden brown; Take it out and put it in a fish dish. Leave a little oil in the pot, stir-fry tomato sauce in the pot, add diced onion, diced mushroom, diced magnolia flower, diced carrot and green beans, add Shaoxing wine, clear soup, refined salt, white sugar and vinegar to boil, thicken with wet starch, and pour sesame oil on the fish.

Shandong cuisine

Features vivid image, bright color, crisp and fragrant, sweet and sour.

The practice of chrysanthemum fish:

Raw materials:

Fresh fish 1 strip (about 1250g), and the best for chrysanthemum fish are perch and mandarin fish. These two kinds of fish are thick and compact in texture, not easy to break when cut into filaments, and can keep their shape, as can herring, grass carp and carp. 5g of refined salt, monosodium glutamate 1g, 50g of tomato sauce, 5g of Jiang Mo, 50g of white vinegar, 20g of Shaoxing wine 15g, 20g of wet starch, 5g of garlic paste, 5g of dry starch 10g, 5g of sesame oil 10g, 5g of ginger juice and 5g of vegetable oil1500.

Exercise:

Slaughter and clean the fish, slice two pieces of fish skin downwards, carve them into cross knives with a straight knife, put them into a bowl, add monosodium glutamate, Shaoxing wine, refined salt and ginger juice, mix well, marinate for 10 minute, then take out the fish pieces and pat them evenly with dry starch for later use. Take a small bowl, add sugar, tomato sauce, vinegar and wet starch to make a sauce. Put the wok on high fire, add cooked oil, and when it is heated to 70% (about 175℃), shake off the fish pieces, fry them in the wok until the oil temperature rises, and then fry them again. Leave the base oil in the original pot and put it in the Jiang Mo. Stir-fry the garlic and pour it into the sauce to boil. Pour the oil on the chrysanthemum fish.