Mandarin fish with squirrel(song shu gui yu )

Practice of mandarin fish with squirrel

Raw materials for making mandarin fish

Fresh whole net mandarin fish 1500 grams, shrimp 5 grams, cooked bamboo shoots 10 grams, water hair mushroom 10 grams, green peas 10 grams, tomato sauce 15 grams, salt 10 grams, sugar 40 grams, Shaojiu 30 grams, pork soup 150 grams, garlic 15 grams, starch 100 grams, vinegar 60 grams, hot oil 1500 grams.

The processing steps of mandarin fish are as follows:

Clean the fish, cut off the head with the pectoral fin at an angle, cut it open at the chin of the head, gently pat it flat with a knife, then slice it along both sides of the spine to the tail with a knife, cut off the spine and remove the sternal spines continuously, and then use the knife to straighten the front of the fish first and then slant it to form a diamond knife pattern, deep to the skin of the fish. Put Shaoxing wine and refined salt into a bowl, mix well, spread on fish head and meat, then dip in dry starch. Heat the oil pan to 70% (about 17 ℃), lift the fish, shake off the powder, roll up the fish and turn the tail into a squirrel shape, then hold the tail in one hand and hold the other end with chopsticks, put it into the oil pan and fry it for about 20 seconds to make it shape, then put the fish into the oil pan, drop the fish head at the same time, fry it to light yellow and pick it up. When the oil temperature rises to 80% heat (about 200 ℃), put in the fish, fry it again until golden yellow, take it out, put it into a long waist plate, and put on the fish head,

The characteristics of Siniperca chuatsi are as follows

The fish color is golden yellow, crisp outside and loose inside, the marinade is golden red, sweet with acid, delicious.

Sweet and Sour Mandarin Fish

synonym

Mandarin fish generally refers to mandarin fish

Mandarin fish with squirrel, also known as mandarin fish with squirrel, is a famous traditional dish of supang cuisine with mandarin fish (or mandarin fish) as the main ingredient.

On September 10, 2018, "Chinese food" was officially released, and "squirrel mandarin fish" was rated as one of the top ten classic dishes in Jiangsu Province.

Food culture

The predecessor of squirrel mandarin fish is Squirrel Fish. It is recorded in the collection of diaoding in Qing Dynasty that tuna belly is taken, bone is removed, egg yolk is dragged and fried, making squirrel style. Oil, soy sauce. Minnow, also known as mandarin fish, is also known as "minnow", which is often referred to as mandarin fish by southerners. It means to be folded in toad palace.

It is said that as early as when Emperor Qianlong went to Jiangnan, there was "Squirrel Fish" in Suzhou. This squirrel fish was not made of mandarin fish, but of carp. Emperor Qianlong once tasted it and praised its delicacy. Later, this dish was gradually developed into mandarin fish made from mandarin fish.

It is said that when Qianlong went down to the south of the Yangtze River, he once came to the songhelou restaurant and saw some mandarin fish swimming in the lake, so he wanted to eat them. At that time, the fish was used as a sacrifice to God, so he didn't dare to eat it, but it was hard to disobey the sacred order. The servant had to discuss with the chef, and finally decided to take the head of the fish as a rat to avoid the sin of "God fish". When a plate of squirrel mandarin fish is served on the table, only the fish's body squeaks, which is very similar to the sound of a squirrel. After deep frying, it is poured with tomato juice. It is sweet and sour, crisp on the outside and tender in the inside. After eating, Qianlong exclaimed.

Another legend is that when Qianlong visited the south of the Yangtze River on his sixth visit, he felt hungry and went into a restaurant called Songhe tower. When he saw that the water sign of the restaurant said that there was a dish named squirrel mandarin fish, he ordered it casually. When the dish was served to the table, Emperor Qianlong was a little hungry because he hadn't eaten for a long time. Moreover, the dish was really delicious, sweet and sour, which made the emperor who was used to eating imperial food feast. After dinner, the emperor, who didn't know what money was, didn't know that he had to pay for food, and walked out. How did the waiter of the pine and crane tower know that he was today's long live master, who was standing in front of the door and wouldn't let him go? As soon as he walked, he started to quarrel and attracted people to watch. At this time, the magistrate of Suzhou led the third group of Yamen officers to patrol the streets. Seeing this ridiculous scene, he quickly sent the headmaster to deliver a silver ingot of 10 Liang to the owner of the Songhe tower. Only then did he calm down the problem of not giving money for dinner.

Dish making

Practice 1

Ingredients

Mandarin fish, dried starch, tomato sauce, soup, sugar, vinegar, wine, salt, garlic, bamboo shoots, mushrooms, peas, lard, shrimp, sesame oil.

step

1. Remove the scales and gills of mandarin fish, remove viscera by laparotomy, wash and drain. Wash all ingredients and set aside.

 

2. Press the body of the fish and cut off the head. Then press and hold the body of the fish, use a knife to slice the fish close to the bone (don't slice the tail), turn it over and slice another piece of fish, and then slice the meat with spines off the belly of the fish.

3. Cut the two pieces of fish, skin down, on the fish first straight, then oblique, deep to the fish skin into a diamond knife pattern.

4. Mix the cooking wine and refined salt evenly and apply them on the fish head and meat respectively. Then roll on the dry starch and shake off the remaining powder with the fishtail.

5. Heat the oil in the frying pan. When it is 80% hot, hold the fish by hand and pour the hot oil on the fish from top to bottom. Then two pieces of shark fin from the tail, into the oil pan fried slightly to make it shape. After that, fry all the fish in the oil pan until golden yellow, and put them on the plate.

6. Fry the fish head in the oil pan until golden yellow (when frying, press the fish head with chopsticks to make the chin part expand and shape).

7. After frying, put on the fish head and meat to form the shape of the whole fish, with the head and tail cocked up.

8. Put tomato sauce into a bowl, add fresh soup, sugar, vinegar, wine, soy sauce and wet starch to make sauce.

9. Leave a little oil in the pan, stir fry the scallion, remove, add garlic, bamboo shoots, mushrooms, peas and shrimps, stir fry until done, reduce the flavor juice, heat it over high heat and pour sesame oil. Pour it on the fish.

 

Practice 2

Ingredients

200 grams of mandarin fish, 2 grams of cooking wine, 10 grams of pine nuts, a little pepper, 10 grams of tomato sauce, 500 grams of vegetable oil, 40 grams of wet starch, 15 grams of salt and vinegar.

step

1. Remove the scales, gills, fins, viscera and fur of the fish and wash them. Cut off the head of the fish, spread it out and flatten it.

2. Cut off the back bone of the fish with a knife (don't cut the belly of the fish) and leave a little spine at the tail.

3. After removing the bone of the fish, spread the skin downward and cut it into a flower knife with an inclined knife. The knife is as deep as 4 / 5 of the meat. Don't cut the skin of the fish. Make a cut in the tail and pull the tail out of the knife.

4. Sprinkle the fish with salt, pepper, cooking wine and wet starch.

5. Heat up the frying pan and pour in the vegetable oil. Heat the oil to 70%. Dip the fish in a little starch and fry it in the oil pan for a few minutes. Then dip the fish head in starch and fry it in the oil pan until it is golden. Take it out and put the knife side up on the fish plate and put the fish head on.

6. Put the pine nuts in the oil pan, take them out after they are cooked, and put them in a small bowl.

7. Leave a little oil in the frying pan, add a little clear soup, add salt, sugar, ketchup and vinegar, bring to a boil, thicken with wet starch, add a little hot oil, push well, pour it out of the pan on the fish, and sprinkle with pine nuts.

 

Practice 3

Ingredients

A mandarin fish, shrimp, bamboo shoots, mushrooms, carrots, green beans, dried raw meal, Lake powder, eggs, cooking wine, salt, tomato sauce, white vinegar, sugar, peanut oil, sesame oil each a little.

step

1. After being slaughtered, the Siniperca chuatsi is descaled, gutted and cleaned, and then placed flat on the cutting board. First, cut off the head of the fish, cut a knife at the neck of the head, erect the head, and pat it with the back of the knife for use. Then, use the knife to cut it into two pieces on the back of the fish. The tail can't be broken. Connect the fish, remove the middle bone, and remove the belly.

2. Place the fish body (two pieces, tail connected) flat on the cutting board, with the skin down and the meat up, and use the inclined knife method to carve the wheat flower knife on the fish meat. The knife pattern should be uniform, the knife depth should be equal, and the fish skin should not be broken.

3. Put the fish and head into the container, add eggs, cooking wine, salt and dried raw meal to size, and then pat the dry powder. Put all the knife patterns into the powder and put it in the basin for use.

4. Soak the diced bamboo shoots, mushrooms, carrots and green beans in boiling water and drain the water for later use; drain the oil from the shrimp and take it out for later use; soak the pine nuts in a low oil temperature oil pan and take out the oil, then pour it into the oil absorption paper to absorb the oil (napkin can also be used).

5. Stir ketchup, water, salt, sugar and vinegar evenly and bring to a boil.

6. Heat the frying pan on a high fire and pour in peanut oil. When the oil temperature rises to 50%, fry the fish body and head in the oil pan. Pay attention to the front end of the fish with your left hand, one point of each of the two fish bodies with your left hand, and one point of the fish tail with your right hand. The fish body will be beautiful when it is fried. When the fish body is shaped in the oil pan, take out the fish High oil temperature and then re fry, take out after loading basin set shape.

7. While frying, take another frying pan, pour in the sweet and sour sauce, bring to a boil, add the shrimps, diced mushrooms, diced bamboo shoots, and diced carrots, bring to a boil, thicken them with water starch, scoop up a spoonful of hot oil from the oil pan, pour them into the sweet and sour brine, beat them hard to make the oil soak into the sweet and sour brine, then evenly pour the whole body of mandarin fish with the fish head, and then sprinkle green beans and pine nuts.

 

Characteristics of dishes

Chinese PinYin : Song Shu Gui Yu