Squirrel mandarin fish
Sour and sweet, jubilant and auspicious, how can we get rid of this squirrel mandarin fish during the Spring Festival? may you always get more than you wish for!1. Fish bones must be clean, and the finished product is very convenient to eat.2. The fish is cut evenly and fried better!3. The amount of juice should not be too much.
Step 1 . Prepare the materials, wash the mandarin fish and set aside, and blanch the peas.
Step 2 . Cut the fish head and slice along the back to remove the fish bone. The remaining two pieces of fish are not cut off. Don't cut the flower knife vertically and horizontally.
Step 3 . After cleaning, put it into a bowl, add 2 spoons of spring onion and ginger cooking wine to remove the fishiness.
Step 4 . Put shredded scallion and ginger, mix well and marinate for 5 minutes.
Step 5 . Remove the shredded scallion and ginger, pour in 1 teaspoon of salt and an egg yolk, and soak for 5 minutes.
Step 6 . Coat the salted fish evenly with corn starch (cornstarch).
Step 7 . Wipe it as well as possible, and shake off the excess starch.
Step 8 . Add half a pot of corn oil to the non-stick pot, and it will be heated in a big fire. When chopsticks are put in, there will be dense bubbles. Expose both sides of the fish cutting knife and fry it until golden. The fish head should also be fried with flour.
Step 9 . Fry the fish, take it out and put it on the plate, add a little corn oil in the non-stick pan, pour in tomato sauce and fine granulated sugar, and fry until the sugar melts. Add 1 spoonful of salt, a large bowl of water, and 20 grams of acyl vinegar, stir well.
Step 10 . Mix 2-3 tablespoons of starch with half a bowl of water to form starch water, pour it in, and boil it into thick soup.
Step 11 . Boiled sour sweet sauce, poured on fried fish.
Step 12 . Every year you have more than one, remember to eat while it is hot!
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