Squirrel fish is one of the traditional Han Chinese dishes in Jiangsu Province. Squirrel fish, named for its resemblance, is usually made from grass carp, carp, salmon and other fish, and is brightly colored, tender and crispy, sweet and sour.

Ingredients

Grass carp, 1 1.8 pounds or so, cooking wine, salt (for marinating the fish), dry starch (for smearing the fish);

Seasonings: minced garlic 10 grams, ketchup, sugar 100 grams 15 grams

Clear broth 180 grams, cooking wine, soy sauce, vinegar, 8 grams of each, water starch, cooking oil (for deep-frying the fish), moderate amount;

Pine nuts (can be omitted) shredded green onion A little each;

Practice

1, ready to seasoning

2, grass carp rinsed clean, deducted the face of the fish gills, the first from the tail of the fish in the green line gently chopped a little bit, chopping the fish to the tailbone, (not chopped) and then follow the green line back spine, sticking to the skeleton of the fish to cut open to the neck

3, turn the head of the fish, from the neck to the neckbone cut ( not cut off)

4, and then turn back to the tail of the fish, stick to the fish skeleton row open to the white fish belly, the right side is completed

5, now open the left side of the row, from the fish cervical vertebrae Department of the green line of the vertical cut a knife, (also not cut off) along the dorsal spine of the green line, stick to the skeleton row open to the tail of the fish to see the white fish belly, continue to row a few times the fish skeleton will be separated

6, the whole piece of fish and the The skeleton has been separated

7, take out the fish skeleton in the viscera, scrape the fish belly above a layer of black membrane

8, cut off the head of the fish, with scissors cut open the chin

9, rinse clean with salt and cooking wine wipe rinse, wipe again with salt and cooking wine, marinate for five minutes

10, put on a chopping board, absorb the water, with a sharp knife diagonally into a 1.2 centimeters or so diamond-shaped knife, row straight, do not row back and forth, (the fish skin is tough, not easy to cut off)

11, diagonal knife cut small diamond-shaped block knife, (as shown)

12, diamond-shaped knife as shown

13, sprinkled with dry starch, try to make each diamond-shaped block is sticky starch, and then the excess starch shaking off, but also shake the flower type loosened

14, ready to start frying fish, then pour a wider oil in a hot pan, hot, left hand lift the upper part of the green line on behalf of the right hand, lift the fish tail (according to their own how to follow the hand)

15, the first part of the fish in front of the pot gently down with long chopsticks to fix the body of the fish (pay attention to the safety)

16, with a spoon to the fish body pouring oil to the fish, so that the fish is heated evenly, fry until slightly golden brown fish out of the plate, (like a more crispy point can be repeated frying)

16, with a spoon to the fish body pour oil, so that fish heat evenly, frying until slightly golden brown fish out of the disk, (like more crispy point)

17, fried fish head

18, the fish head arranged, fish eyes can be loaded with blueberries grapes or other to decorate

19, another pot, hot pot pour into the right amount of oil, into the minced garlic stir-fried, put the tomato paste and sugar, push well

20, add broth, cooking wine, soy sauce and vinegar, boil, add water starch ditch thin gravy push well out of the pot

21, pour the water starch ditch thin gravy

21, pouring the fish with the oil to make the fish more evenly heated, the fish is not a good choice. >

21, pour over the fish in the dish, put the shredded green onion and pine nuts