The Squirrel Fish(song shu yu )

The Squirrel Fish

Introduction:

Production steps:

Step 1: remove the scales, viscera, gills and wash the fish.

Step 2: cut the pectoral fin of the fish with an oblique knife, cut it open at the head and chin, gently pat it into a slightly flat shape with a knife, and then use a knife along both sides of the fish's body ridge to flat the fish from head to tail (the tail can't be split or broken), remove the fish's head, spine and two pieces of fish meat.

Step 3: then put the skin of the fish on the chopping board, remove the breastbone, and then put a cruciform knife on the fish evenly to the skin. Pay attention to: (the fish and skin are connected without cutting off) make the fish into a diamond shaped knife.

Step 4: put the oil into the pan, pat the fish head, tail and cooked fish with dry starch evenly. When the oil temperature is 80% hot, first put the cooked fish, tail and head into the oil pan and fry them slowly. Then pour the hot oil onto the fish tail with a spoon to make the fish evenly heated. When the fish is fried to golden yellow, take them out and put them on a plate.

Step 5: heat in a frying pan and add a little salad oil; stir in chopped garlic and scallion (scallion) to make the flavor < br > add a little clear soup, then add sugar, vinegar, salt, monosodium glutamate, cooking wine, ketchup, and starch, and pour them on the fried fish.

Materials required:

Cucumber fish: moderate

Minced garlic: right amount

Scallion: right amount

Sugar: right amount

Vinegar: right amount

Salt: right amount

MSG: right amount

Cooking wine: moderate

Tomato sauce: right amount

Clear soup: proper amount

Starch: appropriate amount

Salad oil: right amount

Dry starch: appropriate amount

Note: first, to fish bone is must go clean, can't hurt meat, meat can't have thorn. Otherwise, the cross cut knife is not good. The cross cut knife should be even and not cut off the skin of the fish. 2、 When the fish is put into the pot, pat on the dry starch, otherwise, if you pat on the powder too early, it will stick after a long time, which will affect the shaping effect of the flower knife. 3. The ratio of sugar and vinegar is 2:3, vinegar is easy to volatilize in the cooking process, so put more than sugar. The three flavors of sweet and sour sauce should be integrated, and the thinness and thickness should be moderate.

Production difficulty: ordinary

Technology: deep fried

Production time: half an hour

Taste: sweet and sour

Chinese PinYin : Song Shu Yu