Sweet and Sour Mandarin Fish(song shu gui yu )

Sweet and Sour Mandarin Fish

Introduction:

"Squirrel mandarin fish is a classic traditional dish of Jiangsu cuisine. It's not only very suitable for the elderly and children, but also has good color. So I went home in the year of the snake and tried this squirrel mandarin fish for the elderly. It's very successful. I'd like to share it with my friends."

Production steps:

Step 1: one mandarin fish

Step 2: ingredients and condiments

Step 3: treat the mandarin fish and cut off the head;

Step 4: cut the fish's head obliquely and leave the fins on the fish's head, which is good for swinging the plate;

Step 5: from the bone to the tail, slice the meat to the tail without breaking, so that the other side is under the piece;

Step 6: lower the fish bone near the fish's tail, and connect the two pieces of meat at the fish's tail;

Step 7: with a sharp knife, cut the fillets along the straight knife to the skin of the fish, and don't cut off the skin;

Step 8: then cross the fish, oblique knife, flower knife, to the skin of the fish;

Ninth step: cut the fish knife into the large bowl with proper amount of Baijiu and salt, wash it and take out.

Step 10: put the dried starch into the plate, pat the starch evenly, then lift the fish and shake off the excess starch;

Step 11: first put the fish head into the oil pan and fry it into shape (fish mouth up, ventral fin down and apart, pry open the fish mouth with chopsticks and pour hot oil on the fish head with a spoon), turn it yellow, take it out and put it on the plate, carry the fish tail with a hand and pour hot oil on the squirrel bone outward with a spoon, and then put it into the oil pan, fish tail up, squirrel bone up, pour oil into shape, fry until golden, and put it into the plate Middle, connected with the fish head;

Step 12: put the fried fish on the plate;

Step 13: while frying the fish, add a little hot oil of the fish with a frying spoon, add tomato sauce to fry the fish to change color, add appropriate amount of boiling water, add appropriate amount of sugar, salt, wet starch and white vinegar in turn, boil the fish, add a spoonful of hot oil of the fish when the juice concentration is appropriate, turn off the fire when the juice bubbles, and pour the juice evenly on the fish;

Step 14: Sprinkle pineapple and blanched green beans on the fish.

Materials required:

Mandarin fish: one

Green beans: a little

Diced pineapple: a little

Ketchup: 100g

White vinegar: right amount

Rock sugar: right amount

Salt: right amount

Baijiu: moderate amount

Dry starch: 200g

Wet starch: a little

Vegetable oil: 800g

Note: you should use two spoons, one for frying fish and the other for juicing. It should be done at the same time to ensure that the fish is tender inside and scorched outside. When you pour the sauce, you can hear the "squeak of squirrels". Of course, this is difficult for beginners.

Production difficulty: Advanced

Technology: deep fried

Production time: one hour

Taste: sweet and sour

Chinese PinYin : Song Shu Gui Yu