Squirrel mandarin fish can use grouper.

To make squirrel mandarin fish, if mandarin fish is not available, you can also use yellow croaker, carp, sea bass, grass carp, grouper, etc. instead. The squirrel mandarin fish tastes sweet, crisp and tender. Using mandarin fish as raw material, it is boneless, cut into pieces, fried into a squirrel shape, and then poured with sweet and sour marinade.

Introduction to squirrel mandarin fish

Squirrel fish is a traditional famous dish in Jiangsu Province, belonging to Jiangsu cuisine. This dish uses yellow croaker as the main ingredient; squirrel fish is named because it looks like a squirrel. , usually using fish such as yellow croaker, carp, mandarin fish, etc. as raw materials, remove the scales, gills, and internal organs of the fish, and wash them with clean water.

Use the knife at the pectoral and pelvic fins to cut off the fish head, then cut the fish from the lower jaw, split the fish head in half, pat it slightly with the knife, remove the fish meat on both sides, and remove the fine spines on the chest. , the fish tail is fried in a pan until golden brown, and then topped with a platter of sauce; it is bright in color, tender and fragrant, sweet and sour.

The difference is that the ancient "squirrel fish" was made of hanging egg yolk paste, while today's "squirrel fish" is made of dried starch. In ancient times, "squirrel fish" was fried and then "burned with oil and soy sauce." Today, the prepared marinade is poured directly on the fish after frying. In addition, today's "squirrel fish" is more realistic in appearance, and its taste is sweet and sour, which is incomparable to the ancient "squirrel fish".