Squirrel mandarin fish
There will always be a fish on the dinner table, which means “more than every year”. Let’s have a fish dish with long focus. The famous dish in the south of the Yangtze River is “squirrel mandarin fish”. The first time I learned to be a squirrel mandarin fish, the fish was wrapped in too little starch, so it was not fried crisp enough! It tastes good!
Ingredients
1 mandarin fish50g miscellaneous vegetables
10ml cooking wine
5 ml ginger juice
A little salt
A little pepper
30g tomato sauce
10g seafood sauce
15g granulated sugar
5g balsamic vinegar
2 garlic cloves
Appropriate amount of starch
Appropriate amount of salad oil
Directions
Step 1
Clean the mandarin fish you bought back
Step 2
Press the fish body with a rag in one hand and cut off the fish head
Step 3
Press and hold the fish body with one hand, open the fish meat close to the bone with a sharp knife, pay attention not to disconnect the tail here, turn over and then slice another piece of fish meat, and then slice off the barbed meat in the fish belly
Step 4
Cut the two pieces of fish with the skin facing down. First straight, then oblique, until the skin forms a diamond knife pattern
Step 5
Spread cooking wine, ginger juice, pepper and salt on the fish head and meat respectively
Step 6
Then roll on the dry starch and shake off the remaining powder with the fish tail
Step 7
Heat the oil in the frying pan over a high fire. When it is 80% hot, first hold the fish by hand, and pour the hot oil in the pan on the fish from top to bottom. Then take two pieces of shark fin and fish tail, put them into the oil pan and fry slightly
Step 8
Then put all the fish into the oil pan and fry the fish head into the oil pan until golden yellow
Step 9
Deep fry until golden brown, remove and place on a plate
Step 10
Put ketchup into a bowl, add seafood sauce, salt, sugar, vinegar and an appropriate amount of soup or water to mix into a sauce
Step 11
Leave a little oil in the pot and stir fry minced garlic
Step 12
Pour in the sauce
Step 13
Then add boiled miscellaneous vegetables and wet starch to thicken
Step 14
Pour the juice on the fish