The Squirrel Fish(song shu yu )

The Squirrel Fish

Introduction:

Production steps:

Step 1: remove the scales and gills of the fish, clean the bore, cut off the head after washing, cut the bone from the spine with a blade, remove the beam bone, and separate the fish tail evenly, so that the two pieces of fish have tails, remove the bone spines, cut the wheat flower knife, and wash.

Step 2: cut the winter bamboo shoots into small cubes and blanch them with peas to cool.

Step 3: heat up the frying spoon, add oil to heat it, roll the fish in the corn flour, open the edge of the ear of wheat, lift the tail of the fish, slowly put it into the oil pan, deep fry it until light yellow, take it out and put it into the plate.

Step 4: add cooking wine, rice vinegar, sugar, soy sauce, sugar color, peas, asparagus, scallion rice, ginger rice, stir fry until done, thicken with starch, pour sesame oil, and pour the sauce on the fish.

Materials required:

Yellow croaker: 1 (weighing about 700 g). Grass carp and common carp

Winter bamboo shoots: 25g

Peas: 25g

Clear oil: 1000g

Sesame oil: 50g

Sugar: 100g

Rice vinegar: 50g

Soy sauce: 25g

Sugar color: 5g

Starch: 25g

Corn flour: 125g

Ginger rice: 5g

Scallion rice: 5g

Cooking wine: 10g

Note: features: crisp and tender texture, sweet and sour taste.

Production difficulty: ordinary

Technology: deep fried

Production time: 20 minutes

Taste: Original

Chinese PinYin : Song Shu Yu