History

"Squirrel Gui Fish" is a masterpiece of Gusu cuisine, which has been famous at home and abroad for a long time. This dish has color and aroma, flavor and shape, and more interestingly, sound. When the fried guppy like "squirrel" on the table, then poured with hot marinade, the "squirrel" will squeak "call" up.

It is said that as early as when Emperor Qianlong traveled south, Suzhou has "squirrel carp", Qianlong had tasted. Later it developed into "squirrel gui fish". The Qing Dynasty "Tiao Ding Ji" has a record of "squirrel fish": "take seasonal fish, belly boneless, drag the egg yolk, fried yellow, as squirrel style. Oil, soy sauce burned". Seasonal fish, should be crucian carp. This record indirectly proves that Suzhou Qianlong years of "squirrel carp" legend is possible. Because many of the dishes in "Tuning Dingji" are from the Qian and Jia Dynasties of the Qing Dynasty. Secondly, it can be shown that today's "squirrel guifu" was developed on the basis of "squirrel fish". The difference is that the ancient "squirrel fish" was hung with egg yolk paste, while today's "squirrel fish" is patted with dry starch. In ancient times, the fish was deep-fried with oil and soy sauce, but today, the fish is deep-fried and the marinade is poured directly on it. In addition, today's "squirrel fish" is more realistic in shape and has a sweet and sour taste, which is difficult to compare with the ancient "squirrel fish".

Method

Ingredients

200 grams of cinnamon fish, 2 grams of cooking wine, 10 grams of pine nuts, a little pepper, 10 grams of ketchup, 500 grams of vegetable oil, 40 grams of wet starch (50 grams of consumption), salt, 15 grams of vinegar.

Method

1. Guppy scales, gills, fins, viscera, remove the head of the skin, wash, the fish head chopped off, spread, pat flat. Use a knife to cut off the back of the fish bones (do not cut the belly of the fish), in the tail to leave about 1 rain spine. After removing the bones of the fish, spread it out skin-side down, cut it into a flower knife with a slanting knife, the depth of the knife reaches 4/5 of the meat, don't cut through the skin of the fish, make a cut at the tail, and pull the tail out from the knife.

2. Sprinkle the fish with salt, pepper, cooking wine and wet starch (a little).

3. frying pan on the fire, after the heat into the vegetable oil, oil heat to 70%, will be gui fish dipped in a little starch, put in the frying pan for a few minutes, and then the head of the fish dipped in cornstarch, put into the frying pan frying, frying until golden brown and fish out, there will be a flower knife side facing up on the fish plate, loaded with the head of the fish.

4. pine nuts in a frying pan, until cooked, remove, put in a small bowl. 5. 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.

Characteristics

Crispy outside, soft and tender inside, sweet and sour marinade, delicious flavor.