200 grams of guppy, 2 grams of cooking wine, 10 grams of pine nuts, a little pepper, 10 grams of tomato sauce, 500 grams of vegetable oil, 40 grams of wet starch (consumed 50 grams), salt, 15 grams of vinegar.
Production steps
1. Guppy scales, gills, fins, viscera, remove the head of the skin coat, wash, the head of the fish chopped down, spread, pat flat. Use a knife to cut off the back of the fish bones (do not cut through the belly of the fish), leaving about 1 rain spine at the tail. After removing the bones of the guppy, spread it out skin-side down and cut it into a flower knife with an oblique knife, with the knife as deep as 4/5 of the meat.
Squirrel guppy
Don't cut through the skin of the fish, make a slit at the tail, and pull the tail out of the knife.
2. Sprinkle the fish with salt, pepper, cooking wine and wet starch (a little) to coat well.
3. frying pan on the fire, hot, pour vegetable oil, oil heat to 70%, will be gui fish dipped in a little starch, put the frying pan for a few minutes, and then the head of the fish dipped in cornstarch, put into the frying pan fried, fried to a golden brown fish, will have a flower knife side facing up on the fish plate, loaded with the head of the fish.
4. Put the pine nuts in the frying pan, and when cooked, pull out and put in a small bowl. 5. frying pan in a little oil, put a little broth, add salt, sugar, tomato sauce, vinegar, boil, thicken with wet starch, add a little hot oil to push evenly, out of the pan poured on the fish, sprinkle with pine nuts can be.
Practice two
Instrument preparation
Fresh Mandarin fish 1 (weighing about 750 grams), 30 grams of cooked shrimp, cooked diced bamboo shoots, diced mushrooms in the water 20 grams each, 15 green peas, 25 grams of wine, salt, 11 grams of white onion, 200 grams of sugar, white vinegar, ketchup, 100 grams of fresh broth, garlic 2.5 grams of dry starch 60 grams of wet starch 35 grams of sesame oil 15 grams of wet starch. 35 grams, 15 grams of sesame oil, 1500 grams of cooked lard (about 200 grams).
Production steps
1, the Mandarin fish scales and gills, disemboweled and gutted, cleaned. Qi pectoral fin diagonal cut down the head of the fish, from the head of the chin down the length of the split, with the surface of the knife gently patted flat, and along the spine on both sides of the flat slice to the tail (fish tail do not break), chopping off the spine, slicing off the thoracic spines. Then in the fish first straight carving (knife distance of about 1 cm), after the diagonal section (knife distance of 3 cm), deep to the fish skin (do not break the skin), into a diamond-shaped knife pattern. Then use 15 grams of wine, 1 gram of salt
Squirrel guppy
Put in a bowl and mix well, smeared in the fish head and fish meat, and then rolled on the dry starch, with a hand pick up the fish tail shake off the remaining powder.
2, tomato sauce into a bowl, add fresh soup, sugar, vinegar, wine 10 grams, 10 grams of salt, wet starch, stir into sauce.
3, frying pan on a high flame, under the lard burned to 80% hot, the two pieces of fish rolled up, cocked the tail into a squirrel shape, and then one hand picked up the neck of the fish, one hand with chopsticks to hold the other side, into the frying pan slightly fried into shape, and then the whole body into the frying until light yellow, and then put into the oil temperature rises to eighty percent of the heat again into the re-frying until it is golden brown, fish out of the plate, loaded with the head of the fish spelled out in the shape of a squirrel. A little oil left in the pot, the next shallot stir-fried incense out, and then add garlic, bamboo shoots, mushrooms, peas fried, pour into the sauce, strong fire after burning thick, add 75 grams of cooked lard and cooked shrimp fried, dripping sesame oil, pouring in the pot on the fish body that is complete.