Ingredients
Main Ingredients
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1 Mandarin fish
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Small peas
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Spring onion and ginger in moderation
Substantials
Golden Dragon Fish Granny's Country Small-pressed Canola Oil
Moderate
Wine
1 tablespoon
Salt
1 tablespoon
Sugar
2 tablespoons
Ketchup
1 tablespoon
Raw flour
Moderate
Water starch
Pinch
Water
Water
A little
How to Make Squirrel Guillotine Fish
1.
The Mandarin fish is gutted, cleaned and the head is cut off.
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2.
Split it horizontally from the center without cutting off the tail.
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3.
Remove the fish bone in the center by cutting across with a knife.
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4.
Skin side down, make straight diagonal cuts on the fish flesh without cutting the skin.
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5.
Again cut a straight diagonal slice in the opposite direction so that the fish meat shows a diamond pattern, put it in a bowl and set aside.
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6.
Add green onion, ginger, cooking wine and salt to the bowl.
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7.
Take appropriate amount of cornstarch, put the fish body into the dish and evenly coat with cornstarch. (Take care that the slits cut by the knife are also coated.)
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8.
Shake off the excess raw flour.
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9.
Pour appropriate amount of Jinlongyu Grandma's Country Canola Oil into a wok and heat over medium-high heat until it reaches 70% of the heat, then put the fish coated with cornstarch into the wok for deep-frying, and hold it in place with chopsticks to set the shape. (Use chopsticks to measure the oil temperature: medium oil temperature is 5-6%. When you look closely at the surface of the oil, there will be ripples on the surface and the air bubbles around the chopsticks will become dense, but there will be no ringing sound, which is suitable for stir-frying and stir-frying. High oil temperature: 7-8%. (There are a lot of bubbles around the chopsticks and a crackling sound, suitable for deep-frying or pan-frying meat and fish.)
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10.
And then put the fish head into the pot to fry together.
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11.
Fry the fish until the flesh turns golden brown can be removed, drain the oil in a bowl and set aside.
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12.
Renew the pot, pour a little Jinlongyu Grandma's Country small pressed rapeseed oil, burn to 20% heat, seasoned tomato sauce, stir well and pour in the right amount of water. (Cold oil temperature 1-2% hot. There is no reaction when you put chopsticks into the oil. It is suitable for deep-frying nut foods and stir-frying sauces.)
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13.
The tomato sauce is cooked until boiling and then mix in sugar, stirring well.
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14.
Make water starch by adding raw flour and water, and pour into the pot.
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15.
Blanch and cook peas in advance, pour into the pot.
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16.
Sauce simmering thick can be removed from the pot, pour over the fried fish.
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The finished picture of squirrel guppy
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Tips for Cooking
1. When handling Mandarin fish, use a kitchen cloth to hold down the fish. that can prevent slipping and avoid being scratched by fish spines.
2. Choose a slightly larger Mandarin fish with thicker flesh so that the skin is less likely to be cut off when you cut the diamond-shaped pattern on the flesh.