Squirrel mandarin fish
Step 1 . Remove the scales and gills from the mandarin fish, cut off the internal organs, and wash thoroughly. Trim the pectoral fins and lower the fish head.
Step 2 . And slice along both sides of the spine to the tail (keep the fish tail intact), then chop off the spine.
Step 3 . Remove the chest stab. Leave the fish chin as a squirrel head.
Step 4 . Then use a straight knife on the fish meat, deep to the skin (without breaking the skin).
Step 5 . Back oblique section, forming a diamond shaped knife pattern.
Step 6 . Keep slicing until the tail of the fish.
Step 7 . Soak the sliced mandarin fish in scallion ginger salt water for a while.
Step 8 . Drain the water and mix cornstarch and cheese powder.
Step 9 . Fry over high heat in a wok until cooked.
Step 10 . Reduce the heat and blow it up again to retrieve it.
Step 11 . Heat up the pot, add a little oil, add clear soup, tomato sauce, sugar, salt, and fruit vinegar to make the sauce. Add cornstarch to thicken the sauce, and stir well with a little hot oil.
Step 12 . Pour it on the fish.
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