Tomato Squirrel Fish

Overview

It is said that as early as when Emperor Qianlong went to Jiangnan, there were squirrel and carp in Suzhou, and Qianlong once tasted them. Later it developed into squirrel mandarin fish. There is a record about squirrel fish in "Tiaoding Collection" of the Qing Dynasty: take the season fish, remove the bones from the belly, drag the egg yolk, fry it yellow, and make it in the squirrel style. Why does my squirrel fish have no head😭😭 This is a big regret. I took care of the fish and put it somewhere, but when I finished my work and returned to the kitchen, my aunt put the fish head into the pot to make soup😂😂

Tags

• hot dishes
• home cooking
• cucumber
• salad oil
• sweet potato starch
• white sugar
• white vinegar
• wolfberry
• grass carp
• ketchup
• salt
• tomatoes

Ingredients

Steps

1. 1 Remove the scales, gills and internal organs of the fish and wash it with clean water. Use the knife on the pectoral and pelvic fins to cut off the fish head, then cut off the lower jaw, split the fish head in half, pat it slightly with the knife, remove the fish meat on both sides, remove the thin spines on the chest, and connect the fish tail

   

2. 2 Remove the fins from the fish meat (this step can also be omitted. I have a baby at home so I removed the fins). Cut out a 1cm square strip with a horizontal knife and a vertical knife. Be careful not to cut through the fish skin [this step is very important and tests your knife skills]

   

3. 3 Heat the oil in the pot to level 7 (it takes time to heat the oil, we can handle other things at the same time)

   

4. 4 Add salt to the prepared fish meat and mix well

   

5. 5 Hold the fish tail and shake it to make the fish stick

   

6. 6 Add cornstarch to wrap the fish

   

7. 7 Lift the fish tail and wrap every gap with cornstarch

   

8. 8 At this time, the oil in the pot is almost 7 layers hot. Hold the fish tail upright in the middle of the pot and pour hot oil with a spoon to set it

   

9. 9 Pour hot oil until as shown

   

10. 10 Put it into the pot, lift the fish tail slightly with your hands, and let it stand upright

    

11. 11 While the fish is frying, you can make cucumbers for serving (cut the cucumber in half, cut half into thin slices, and cut half into five thin slices without cutting off the tail)

    

12. 12 Fry the fish until golden brown, take it out and serve it

    

13. 13 Puree the tomatoes with a food processor

    

14. 14 Remove the excess oil and leave the base oil

    

15. 15 Pour in tomato sauce

    

16. 16 Add tomato puree and stir clockwise

    

17. 17 When the pot is bubbling, add white vinegar

    

18. 18 Add water-soluble sweet potato starch

    

19. 19 Stir and cook until the soup thickens, turn off the heat

    

20. 20 Pour the soup onto the fish

    

21. 21 Picture of the finished product, ready to eat