squirrel fish

I bought the fish in the supermarket and asked the supermarket aunt to help me with the preliminary processing. Processing contents: remove scales, clean gills, make an incision along the back (connected to the tail), remove internal organs, and cut open the fish head.

Remove the main spine from the back, divide the fish meat into two halves, and connect the tail. Use the knife method (cutting diagonally), cut four-fifths of the way to the fish skin (the skin cannot be cut), and then cut straight again to form a cross pattern.

I used the removed fish bones and heads to make fish head tofu soup.

Cut the ginger and garlic into large pieces, add cooking wine, a spoonful of salt and pepper and mix well

Marinate for ten minutes

Prepare cornstarch

Shake off the ginger and garlic (this is why the ginger and garlic are cut into large pieces for easy removal)

Coat evenly with cornstarch. If one spoonful of cornstarch is not enough, add more. It must be wrapped evenly, not just the skin, nor too thick.

Pour a small amount of oil into the pot and heat it up, shake off excess corn starch from the fish.

First pour hot oil over the meat with a spoon to facilitate shaping.

Put it in the frying pan and fry it. My tail is too connected, so the fish tail cannot be turned over. You can cut more and leave only a little tail to turn the fish tail over.

Remove and set aside

Take another pot, add tomato paste, a little water, 3 teaspoons of salt, about 6 tablespoons of sugar, and cook

Add cornstarch to thicken the gravy and cook until thick. I added a little more water today.

Put the fish back into the oil pan and fry again for a short time. This will make it taste crispy on the outside and tender on the inside.

Take the fish out of the pan and place it on a plate. Add a spoonful of fish frying oil into the sauce, mix well, and pour it into the plate. Eat it with the sauce, it's so delicious.

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