Traditional banquet dish "mandarin fish with squirrel"(chuan tong yan ke cai yao song shu gui yu )

Traditional banquet dish "mandarin fish with squirrel"

Introduction:

"Squirrel mandarin fish" is one of the representative dishes of Huaiyang cuisine, but it is also found in other cuisines, which is slightly different in practice. Some places don't put ketchup in this dish, while some local dishes need to put a proper amount of ketchup for color matching. Both methods have their own characteristics and taste good. "Squirrel mandarin fish" is different from sweet and sour fish in the north. Its sweet and sour taste is not very thick, and it tastes crisp but not sweet and greasy. Good squirrel mandarin fish is mainly to highlight the fruit flavor, the most authentic taste is sour, sweet, salty and fresh. This dish is more suitable for most people. The main methods are as follows; "

Production steps:

Step 1: cut off the head of the fish.

Step 2: cut off the head of the fish.

Step 3: open the middle bone of the fish with the blade.

Step 4: then remove the spine of the fish, leaving only the short bone connection of the tail, as shown in Figure 3.

Step 5: unfold the fish after removing the fish bones, and use the slope knife technique to make several horizontal strokes on the fish body. The distance between each stroke is 0.8 cm. The depth of the stroke should touch the skin, but do not scratch the skin.

Step 6: after the slope blade is ready, change it to straight stroke several times, and the depth of the blade should reach the skin.

Step 7: then rinse off the mucus on the skin of the fish with clear water to make the fish shake gently and unfold into a wheat ear shape.

Step 8: sprinkle a little salt on the fish.

Step 9: then sprinkle some yellow rice wine.

Step 10: add onion and ginger and marinate for 10 minutes.

Step 11: marinate the fish and put an egg yolk in it.

Step 12: then fill it with dry powder. Sprinkle it evenly to make sure that the depth of the knife grain is even. Shake it and set it aside.

Step 13: heat the oil to 70% heat, fry the fish head until golden brown, and take it out.

Step 14: then lift the fish tail with your hand to make the skin of the fish face down, and put the fish body into the oil pan for frying. After the fish tail is shaped and cocked up, you can let go, and use a spoon to continuously pour hot oil on the fish body to fry the fish.

Step 15: then fry the fish again in high temperature.

Step 16: make the skin of the fish golden and crisp, and take out the code plate.

Step 17: put two scoops of water in the pot, and then add some rice vinegar.

Step 18: add another tablespoon of ketchup, stir well and bring to a boil.

Step 19: ladle in some sugar to melt.

Step 20: dissolve the sugar and stir with a little salt.

Step 21: then thicken with starch.

Step 22: paste the sauce and stir with ingredients.

Step 23: when the sweet and sour sauce boils to a big bubble, ladle in the right amount of cooked oil of fried fish..

Step 24: continue to fry for several times, then turn off the fire, pour the boiled sweet and sour juice on the fried fish, and serve with a little embellishment.

Materials required:

Clean bore mandarin fish: 650g

Preserved fruit: 20g

Diced pineapple: 20g

Green peas: 20g

Wolfberry: 15g

Scallion: 20g

Ginger slices: 15g

Shaojiu: 20g

Salt: 5g

White rice vinegar: 50g

Ketchup: 30g

Sugar: 80g

Egg yolk: 1 piece

Dry corn starch: appropriate amount

Starch: appropriate amount

Cooking oil: proper amount

Note: this dish features beautiful color, rich fruit flavor, crisp fish, sour and sweet sauce. It's not easy to choose the fish that tastes fresh or tender. 2. In the time of blasting, we must repeat the blasting, otherwise we can not achieve good results, and we must pay attention to safety when blasting. 3. Squirrel Fish does not need sweet and sour fish. It's better to have a lighter color. It can be pink in the sense, which can highlight the color of ingredients to make the dish more gorgeous and attractive. 4. When making Squirrel Fish, it is recommended not to use green and red peppers as ingredients, which will reduce the flavor of fruit. Choose preserved fruit, pineapple, horseshoe, green pea, etc. it will give off fruit fragrance in the process of cooking, and the taste is quite good! 5. When boiling sweet and sour juice, we must put some salt to taste good, sweet and sour taste will not feel sweet and greasy. If you want to stir fry sweet and sour sauce, salt is essential. There is a saying in the industry that it makes sense to put some salt in sweet sauce. 6. When boiling sweet and sour juice, it's good to put some red jam. You can try it. When embellishing, cherry can be put into the fish's mouth, showing a slight shape, which is also more beautiful. This time, it was omitted if there was no cherry at home. This "mandarin fish with squirrel" is ready for your reference!

Production difficulty: ordinary

Technology: deep fried

Production time: 10 minutes

Taste: sweet and sour

Chinese PinYin : Chuan Tong Yan Ke Cai Yao Song Shu Gui Yu