How can squirrel osmanthus fish be fried to look better and then pour the juice.

The key to the cooking of squirrel osmanthus fish is mainly in the knife work and ingredients.

Wash the fish with the gills and internal organs removed, cut off the head and cut it in half. Make an incision from the dorsal side of the fish, removing the middle spine, but leaving a spine about an inch long at the tail. Spread the skin of the fish face down, and cut the fish into oblique pine nut flowers with a knife, the knife is four-fifths deep of the meat, and the skin cannot be cut.

Make a small opening at the tail and pull the tail out of the knife. Then put it in a basin, marinate it with salt, Hu Shu powder, and cooking wine, then wrap it in dry starch, and fry it in an oil pan until golden brown. The fish head is also prepared in the same way.

Put the flowered side up in the pot and fill it with **. Finally, fry the pine nuts in a pan of oil until golden brown. Leave a little oil in the wok, add soup, salt, sugar, tomato paste, vinegar, boil and thicken with wet starch, add a little hot oil, pour it on the fish, and sprinkle pine nuts and green beans to serve.

Ingredients: 1500 grams of fresh whole mandarin fish, 5 grams of river shrimp, 10 grams of cooked bamboo shoots, 10 grams of shiitake mushrooms, 10 grams of green peas, 15 grams of tomato paste. 10 grams of refined salt, 40 grams of sugar, 30 grams of Shao wine, 150 grams of pork broth, 15 grams of minced garlic, 100 grams of starch, 60 grams of balsamic vinegar, 1500 grams of hot oil.

The production process will be cleaned, the pectoral fin obliquely cut off the fish head, cut it at the chin of the fish head, gently pat it flat with a knife, and then use a knife to flatten the tail along both sides of the backbone, the fish tail is continuous, cut off the spine and remove the chest spine, and use the knife on the fish surface to cut straight and then obliquely into a diamond-shaped knife pattern, deep to the fish skin. Put the wine and refined salt into a bowl, mix it thoroughly, spread it on the fish head and meat, and then dip it in dry starch. Burn the oil pot to seventy percent (about 17), lift the fish and shake off the powder, then roll the fish meat and turn the fish tail into a squirrel shape, then hold the fish tail in one hand, hold the other end with chopsticks in one hand, put it in the oil pan, fry for about 20 seconds to make it shape, and then put the fish into the oil pan with your hands off, and at the same time throw the fish head, and fry it until it is light yellow.

When the oil temperature rises to 80% hot (about 200), put the fish into the fish and fry it until golden brown, put it into a long waist plate, put the fish head, and loosen the fish slightly. While frying in heavy oil, put oil on the heat in another wok, add the shrimp and cut the oil. Put oil on the original pot again, put in the green onion and fry it until the green onion is yellow and fragrant, add minced garlic and diced ingredients to stir-fry, add tomato paste, refined salt, sugar, Shao wine, pork soup to boil, thicken with water starch, cook balsamic vinegar, pour hot oil on the fish from the pot, and then sprinkle cooked shrimp.

Wok on the hot fire, under the lard burned to eighty percent hot, two pieces of fish meat rolled up, cocked the fish tail into a squirrel shape, then one hand to pick up the neck of the fish, one hand with chopsticks to hold the other end, put into the oil pan slightly fried into shape, and then the whole body into the fry until light yellow, when the oil temperature rises to eighty percent hot, then put in the re-fried until golden brown, take out and put it on the plate, put the fish head into a squirrel shape. Leave a little oil in the pot, stir-fry the green onion section and take it out, then add minced garlic, diced bamboo shoots, diced mushrooms, peas and stir-fry, pour in the sauce, after the fire is thick, add 75 grams of cooked lard and cooked shrimp and fry well, pour in sesame oil, and pour it on the fish.

First of all, you should prepare fresh ingredients, heat oil, pour in green onion and ginger, garlic and stir-fry, then put the marinated grass carp into the pot, add an appropriate amount of salt, chicken essence, sugar, oyster sauce, light soy sauce, cooking wine, pepper, five-spice powder, then pour sweet and sour sauce, then add water starch, simmer for about 35 minutes on low heat to get out of the pot, you can sprinkle some green onions before coming out of the pot.

The fish needs to be processed, cut the two sides of the fish into a flower knife, you need to put pepper, cooking wine, salt, put some starch on the fish, boil the oil, put the fish in for frying, be sure to pay attention to the shape, add some oil to the pot, put in the clear soup, put in the ketchup, sugar, salt, and pour it on the fish.

Squirrel fish is a common dish in daily life, and it needs to go through many processes in the process of making. But the fishiness must be done well, otherwise the taste will be very poor.

Squirrel osmanthus fish this dish, there must be few people who don't know it, this is a famous dish in Suzhou, people's 0 evaluation of this dish is generally very high, the taste is sweet and sour, people who like to eat sweets must not miss it. This dish can be said to be a hard dish on the dinner table, and if there are guests visiting the house, if it is used to entertain others, it will definitely impress the guests. However, there is one thing that is daunting about this dish, which is that it uses a lot of oil.

Today I will teach you to make this squirrel osmanthus fish, the method is very simple, mainly because it is more difficult to change the flower knife, and the little friends who like it should try it.

IngredientsIngredients

1 cinnamon fish, 10 grams of ginger, 10 grams of green onions

Ingredients:

5 grams of salt, 10 ml of cooking wine, 2 grams of pepper, 10 grams of tomato paste, 3 grams of sugar, 30 grams of corn starch, and appropriate amount of cooking oil.

The practice of squirrel osmanthus fish 1, first of all, we wash the fish, rinse it with water several times, cut off the head of the fish, and cut it into three pieces along the fish bone horizontally from the middle with a knife, and do not cut off the tail.

2. Use a knife to cut off the middle of the fish bone, and then remove the blood and thorns in the middle of the fish belly.

3. Cut the fish skin down at an equal distance on the fish, and do not cut off the fish skin.

4. After cutting, adjust the direction of the fish, and cut it diagonally at the same distance in the opposite direction, the fish skin is complete after cutting, and the fish meat is diamond-shaped.

5. Put the fish head and the cut fish body into a large bowl, add 10 grams of ginger slices, 10 grams of shredded green onions, 5 ml of cooking wine, 5 grams of salt, 2 grams of black pepper, stir evenly and marinate for 10 minutes.

6. Pour an appropriate amount of cornstarch into the plate, evenly coat the fish with cornstarch, and then shake off the excess cornstarch.

7. Pour oil into the pot that can drown the fish, heat it to 7 over medium and high heat, put the fish body wrapped in cornstarch into the pot and fry it until both sides are golden brown, then remove it for later use.

8. Then put the fish meat and fish head cut into small pieces and fry them together in the oil pan and remove them.

9. Add a little base oil to the wok, pour in 20 grams of tomato paste and fry over low heat, then pour in half a bowl of water and bring to a boil over high heat, add 5 grams of salt and 5 grams of sugar.

10. Add vegetable granules to boil over high heat, pour in a little water starch to thicken, and make the soup more viscous.

11. The boiled soup is poured on the fish in the shape while it is hot, so that a delicious squirrel fish is ready, have the friends learned?

Tips:

1. Try to choose a larger one for Guiyu, so that it is easier to change the knife.

2. When frying fish, the oil temperature should be slightly higher, and then fish out after the shape is set, so that it is not easy to break.

The practice of squirrel osmanthus fish.

Mandarin fish cut off the head, fins and retained, do squirrel ears. Slice the meat on both sides from the severed head, the tail cannot be cut off, and the middle spine is cut off. That is, two pieces of fish breast attached to the tail. Then take the large spine at the sternum of the fish and cut it obliquely.

The fish meat is cut with a diamond-shaped pattern, pay attention to the oblique knife, so that the flower shape is obviously beautiful, and the fish skin can not be cut off, and it is completely connected to the fish skin.

Add a pinch of salt to the cooking wine, a slice of ginger, and marinate the fish face down for half an hour.

When you pick it up, the pattern of the marinated fish is even more obvious.

Pat on the cornstarch, paying attention to the crevices and shake off the excess cornstarch. The skin and tail of the fish are also powdered. Fish heads too.

Heat oil in a pan and drizzle the fish to set it.

After setting, put all the ingredients into the pan and fry them over medium heat until golden brown and crispy.

Then fry the fish head, pay attention to the slightly plastic pressure of the fish head with chopsticks, so that the "squirrel ears" are warped.

Sauté minced garlic, peas and corn kernels.

Add tomato paste, water, vinegar, salt, sugar, cornstarch to thicken.

Serve hot and drizzle over the fish.

The method of squirrel osmanthus is relatively simple. First, make the sweet and sour sauce, boil the white vinegar, sugar, tomato, garlic and plum sauce over low heat to make the sauce. Then cut off the two slices of cinnamon fish, heat oil in a pan, put the fish in the pan and fry it until golden brown, and then pour sweet and sour sauce.

First of all, wrap the osmanthus fish in a layer of starch, then put it in the oil to fry it and take it out, heat the oil in the pot, put a little sugar, vinegar, burn it, and then put the fried osmanthus fish into it, stir-fry evenly.

Ingredients: 1 cinnamon fish.

Excipients: appropriate amount of oil, appropriate amount of salt, appropriate amount of wine, appropriate amount of ginger, appropriate amount of cooking wine, appropriate amount of starch, appropriate amount of tomato paste, appropriate amount of sugar, appropriate amount of white vinegar.

The practice of squirrel osmanthus fish.

1. Clean up the cinnamon fish, remove the head, and set aside.

2. Cut down along the back, and the cutting knife part is more complicated.

3. On the reverse side, pay attention to the fish tail part and do not cut it off.

4. Remove the large spines in the middle of the fish and the fish bones in the abdomen.

5. First cut the flower knife vertically, and then cut the flower knife diagonally and horizontally, taking care not to cut the fish skin.

6. Pour water into the bowl, add wine and salt, wash the cut fish in it, soak it for a while, and remove the fish.

7. While the fish is soaking, you can use the removed fish bones to make a fish soup.

8. Pour water into the pot, add fish bones and ginger cooking wine to a boil over medium heat.

9. Put a large amount of dry starch in the basin, fully coat the soaked fish, and apply starch to every corner.

10. Flour the fish heads that were previously spared.

11. Turn the powdered fish meat over from the tail end of the fish to make a shape.

12. Pour oil into the pot, wait for the oil temperature to reach about 180, and fry the fish head until golden brown.

13. Carefully hold the tail of the fish, hold the other end with chopsticks with the other hand, and pour oil on the fish body until golden brown when it is fried.

14. Drain the fried fish head and body and arrange on a plate.

15. Pour oil into the pot tomato paste, add water, sugar, salt, white vinegar, water starch, stir constantly with a spoon, and turn off the heat when it can be hung up.

16. Pour the boiled juice over the prepared fish.