How to make authentic squirrel osmanthus fish how to make it delicious

1.Remove the scales and gills of the fish, cut the abdomen, remove the internal organs, wash and drain.

2.Wash all ingredients and set aside.

3.Hold the body of the fish with a rag with one hand and cut off the head.

4.Hold down the body of the fish with one hand, use a quick knife to open the fish meat against the bone, pay attention not to break the tail here, turn over and slice another piece of fish, and then slice off the thorny meat on the belly of the fish.

5.The two pieces of fish meat are cut straight and then diagonally on the fish with the skin facing down, until the skin becomes a diamond-shaped knife pattern.

6.Mix well with cooking wine and refined salt, and spread on the fish head and fish meat respectively.

7.Then roll on the dry starch and shake off the remaining powder by holding the tail of the fish by hand.

8.Heat the oil in a wok over high heat, and when it is 80% hot, first pour the fish meat by hand, and pour the hot oil in the pan on the fish from top to bottom (so that the fish with the knife can be shaped first). Then put the two pieces of fish fin into the tail and fry them in a pan to shape them.

9.Then fry all the fish in a pan until golden brown, and put it on a plate.

10.The head of the fish is also fried in oil until golden brown (press the head with chopsticks to set the chin area when frying in the pan).

11.Put the fried fish head and flesh back together into the shape of a whole fish, with the head and tail cocked.

12.Put the tomato sauce in a bowl and mix with soup, sugar, balsamic vinegar, wine, June fresh soy sauce and wet starch to make a sauce.

13.Leave a little oil in the pot, put the green onion section and stir-fry until fragrant, add the garlic cloves, diced bamboo shoots, diced mushrooms, peas, shrimp and stir-fry, burn the sauce over high heat and then pour sesame oil.

14.Remove from the pan and pour over the fish.

Authentic squirrel osmanthus fish practice steps.

1.Remove the scales, cut off the head, dry the internal organs, and rinse well.

2.Use a knife to cut flat from the cut part to the tail of the fishbone, remembering not to cut off the tail and the other side as well. The thorny flesh on the belly of the fish is also flaked.

3.Cut two pieces of fish meat, skin side down, cut with a cross, first cut in length, remember not to cut the skin.

4.Marinate with cooking wine, salt, green onions, and ginger for a while. Prepare the dry starch, evenly spread the starch on the marinated cinnamon fish, and gently lift the tail of the fish to shake the excess starch.

5.Pour a little more oil into the pot, burn seven or eight into the heat, first pour the fish, pour the hot oil on the fish body (in order to better make the cut knife shape), and then hold the fish tail in one hand, and use chopsticks in the other hand to turn the fish over and put it in the oil pan to fry until golden, and the fish head can also be put in to fry (press the fish head to make its chin open and set) when entering the pot).

6.The fried fish head and body are plated, and the head and tail are cocked.

7.Pour a little oil into the pot, put two spoons of tomato paste, a spoonful of sugar, a little salt, a little vinegar, a little water, and slowly pour the water starch into the thickening, pour it on the fish, and sprinkle some peas.

1. Ingredients: a piece of osmanthus fish (appropriate size), a little cooking wine, an appropriate amount of pine nuts, a little pepper, an appropriate amount of tomato paste, 500 grams of vegetable oil, 40 grams of wet starch, an appropriate amount of salt, 15 grams of vinegar, and an appropriate amount of fruit grains.

2. Method: 1) Remove the scales, gills, fins, and internal organs of the osmanthus fish, remove the leather coat on the head, wash it, cut off the fish head, spread it out, and pat it flat. Use a knife to cut off the bones on the back of the fish (do not cut the belly) and leave about 1 cm of the backbone at the tail.

After the fish is deboned, spread out with the skin facing down, cut it into a flower knife with an oblique knife, the knife is four-fifths deep into the meat, do not cut the skin of the fish, make an opening at the tail, and pull the tail out of the knife;

2) Sprinkle the fish body with salt, pepper, cooking wine, and wet starch (a little) and coat well;

3) Wok on the fire, heat and pour in vegetable oil, heat the oil to seventy, dip the osmanthus fish in a little starch, put it in the oil pan and fry for a few minutes, the outer skin is golden, the fish is cooked, then dip the fish head in starch, put it in the oil pan and fry, fry until it is golden brown, put the side of the knife in the fish plate, and load the fish head;

4) Put the pine nuts in a warm oil pan, fry them for half a minute after the oil is hot, then remove them and put them in a small bowl for later use;

5) Leave a little oil in the wok, put the jujube into a little clear soup, add salt, sugar, tomato paste, vinegar, after boiling, use wet starch to hook and dismantle, add a little hot oil and push evenly, pour it on the fish out of the pot, sprinkle with pine nuts and fruit grains.

The practice of squirrel osmanthus fish:Ingredients: 500 grams of cinnamon fish, 30 grams of pine nuts.

Excipients: 120 grams of sugar, 200 grams of white vinegar, 100 grams of Knorr tomato sauce.

Steps: 1. All ingredients.

2. The cinnamon fish is boneless, and the fish is cut into a diamond shape along the lines.

3. Smear a small amount of salt on the fish, and then put it in starch and flour.

4. Put enough oil in the pot, heat it (180 degrees, start to smoke), add the fish and fry it until the color is golden and then remove it.

5. Start the pot again, put white vinegar and sugar in the pot, heat until the sugar melts, and then add the tomato sauce.

6. Add water to the starch to make a sauce, then pour it into the pot and stir it well to make a thick juice, and pour the juice on the fish.

7. Sprinkle pine nuts on the fish.

Squirrel osmanthus fish is the traditional famous dish of the Han nationality in Suzhou, Jiangsu, in all parts of the Jiangnan has been listed as the top dish on the banquet, enjoys a good reputation at home and abroad for a long time, this dish is colored and fragrant, there is a taste and a shape, more interesting and sound, when the fried osmanthus fish like a "squirrel" is on the table, then poured on the steaming marinade, it squeaks and "screams", lives like a real squirrel.

The practice of squirrel osmanthus fish is one.

Ingredients: 200 grams of cinnamon fish, 2 grams of cooking wine, 10 grams of pine nuts, a little pepper, 10 grams of tomato paste, 500 grams of vegetable oil, 40 grams of wet starch (50 grams of actual consumption), appropriate amount of salt, 15 grams of vinegar.

Method] Remove the scales, gills, fins, and internal organs of the osmanthus fish, remove the leather coat on the head, wash it, cut off the fish head, spread it out, and pat it flat.

Use a knife to cut off the bones on the back of the fish (do not cut the belly) and leave a backbone at the tail for about 1 rain.

After the fish is deboned, spread out with the skin facing down, cut it into a flower knife with an oblique knife, the knife is as deep as 4 5 of the meat, do not cut the skin of the fish, make an opening at the tail, and pull the tail out of the mouth of the knife.

Sprinkle the fish with salt, pepper, cooking wine, and wet starch (a little) and coat well.

Wok on the fire, after heating, pour the limbs into the vegetable oil, the oil is hot to seventy, dip the osmanthus fish in a little starch, put it in the oil pan and fry for a few minutes, then dip the fish head in the starch, put it in the oil pan and fry, fry it until it is golden brown and take it out, put the side of the flower knife face up in the fish plate, and put the fish head on it.

Put the pine nuts in a frying pan, remove them when they are cooked, and put them in a small bowl.

Leave a little oil in the wok, put in a little clear broth, add salt, sugar, tomato paste, vinegar, after boiling, thicken with wet starch, add a little hot oil and push evenly, pour it on the fish out of the pan, and sprinkle with pine nuts.

Squirrel Guiyu recipe two.

Ingredients] 1 fresh osmanthus fish (weighing about 750 grams), 30 grams of cooked shrimp, 20 grams of diced cooked bamboo shoots and diced shiitake mushrooms, 15 green peas, 25 grams of Shao wine, 11 grams of refined salt, 11 grams of green onion white, 200 grams of sugar, 100 grams of white vinegar, tomato paste, fresh soup, 100 grams of minced garlic, 60 grams of dry starch, 35 grams of wet starch, 15 grams of sesame oil, 1500 grams of cooked lard (about 200 grams).

Materials. Ingredients.

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1 mandarin fish. <>

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A pinch of peas. <>

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Appropriate amount of green onion and ginger.

Accessories. Arowana grandmother township small pressed rapeseed oil.

Amount. Wine. 1 scoop. Salt.

1 scoop. Sugar. 2 scoops. Ketchup.

1 tablespoon. Cornstarch.

Amount. Water starch.

Crumb. Water.

Crumb. The practice of squirrel osmanthus fish:

The mandarin fish is gutted, washed and the head is cut off.

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It is cut crosswise from the middle, and the tail is not cut off.

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Use a knife to cut crosswise to remove the middle bone.

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Skin side down, cut the meat diagonally with a straight knife, do not cut the skin.

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Then cut the straight knife diagonally in the opposite direction to make the fish show a diamond-shaped pattern, and put it in a bowl for later use.

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Add the shallots, ginger, cooking wine and salt to the bowl and grasp well with your hands.

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Take an appropriate amount of cornstarch and put the fish body on a plate and evenly coat it with cornstarch. (Note that the gap between the knife cut should also be wrapped.) ）

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Shake off excess cornstarch.

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Pour an appropriate amount of rapeseed oil into the pot of Arowana Grandma's Township Small Pressed Rapeseed Oil, heat it over medium and high heat until it is 7 hot, put the fish meat wrapped in cornstarch into the pot and fry it, and hold it with chopsticks to set the shape. (Chopsticks to measure the oil temperature: [medium oil temperature] 5-6 into heat.)

If you look closely at the surface of the oil, there will be ripples, and the air bubbles around the chopsticks will become dense, but there is no sound, which is suitable for boiling pans and stir-frying. 【High oil temperature】7-8 into heat. The chopsticks have a lot of bubbles around them and have a crackling sound, which is suitable for frying or frying meat and fish.

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Then put the fish heads in the pan and fry them together.

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Fry until the fish turns golden brown, then remove it, drain the oil and put it in a bowl for later use.

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Start the pot again, pour in a little Arowana grandma small pressed rapeseed oil, boil until 2 hot, add tomato paste, stir well and pour in an appropriate amount of water. ([Cold oil temperature] 1-2 into heat.) There is no reaction when you put chopsticks in oil, so it is suitable for frying nuts and stir-frying sauces. ）

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Bring the tomato sauce to a boil, add the sugar and stir well.

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Add corn starch to water and pour it into a pot.

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Blanch the peas in advance and pour them into the pot.

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The sauce is thickened and then poured over the fried fish.

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Diagram of the finished product of squirrel osmanthus fish.

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Cooking skills. 1. When handling mandarin fish, press the fish body with a kitchen cloth, which can be non-slip and avoid being scratched by fish bones.

2. Choose a slightly larger and thicker mandarin fish, so that it is not easy to cut the skin when cutting the diamond pattern on the fish.

The Beijing chef teaches you the home-cooked method of "squirrel osmanthus fish", which is crispy on the outside and tender on the inside, sweet and sour.