Squirrel mandarin fish

Overview

Squirrel mandarin fish is a classic traditional dish of Jiangsu cuisine. Not only is the taste very suitable for the elderly and children, but it also has good luck. Therefore, when I returned home in the Year of the Snake, I tried making this squirrel mandarin fish for the elderly. It turned out to be very successful. I would like to share it with my friends.

Tags

• hot dishes
• children
• dinner with friends
• huaiyang cuisine
• lunch
• diced pineapple
• dry starch
• liquor
• mandarin fish
• rock sugar
• wet starch
• white vinegar
• green beans
• ketchup
• salt
• vegetable oil

Ingredients

Steps

1. 1 The main ingredient is a mandarin fish

   

2. 2 Ingredients and condiments

   

3. 3 Process the mandarin fish quietly and cut off the head;

   

4. 4 Cut the fish head diagonally and leave the pelvic fins on the head, which is convenient for presentation;

   

5. 5 Slice the meat from the fish bones to the tail without cutting it off, and slice the other side like this;

   

6. 6 Segment the fish bones near the fish tail, and the two pieces of meat are connected at the fish tail;

   

7. 7 Use a sharp knife to cut the fish fillet along the straight knife until it reaches the fish skin without cutting the skin;

   

8. 8 Then hold the fish sideways and use the knife with an angled blade to reach the skin;

   

9. 9 After cutting the fish, put it into a large bowl with appropriate amount of white wine and salt, wash it and take it out;

   

10. 10 Then put it into the plate containing dry starch, pat the starch evenly, then lift the fish and shake off the excess starch;

    

11. 11 First put the fish head into the oil pan and fry it into shape (mouth upward, pelvic fin down and apart, use chopsticks to pry open the fish mouth, and use a spoon to pour hot oil on the fish head). When it turns yellow, take it out and put it on a plate. Hold the fish tail with the squirrel spines facing out. Use a spoon to pour hot oil on the squirrel spines. After shaping, put it in the oil pan with the fish tail up and the squirrel spines upward. Pour oil to shape, fry until golden brown, put it in a plate, and connect it with the fish head;

    

12. 12 Arrange the fried fish on a plate;

    

13. 13 While frying the fish, use a frying spoon to add a little hot oil for frying fish, add tomato paste and fry until it changes color, add an appropriate amount of boiling water, add an appropriate amount of sugar, salt, wet starch, and white vinegar in turn, bring to a boil. When the juice concentration is appropriate, add a spoonful of hot oil for frying fish. When the juice bubbles up, turn off the heat and pour the juice evenly on the fish;

    

14. 14 Finally, sprinkle the pineapple cubes and blanched green beans over the fish to garnish.