How can you make a delicious squirrel fish?

First of all, select a three-pound osmanthus fish, then deal with it, put the fish skin down, and use a knife to cut obliquely into the fish body, do not cut off the fish skin, similar to the cutting method of the cross flower knife, and the waist flower squid flower is similar. After marinating the fish, prepare a clean plate, pour in an appropriate amount of starch, and then evenly smear the head and body of the fish with starch, wrap it in the gap of the knife cut, and fry it in a pot with 50% oil temperature! After frying, put it on a plate and put it in a good shape, at this time, heat oil in another pot, add tomato sauce to the pot, a small half bowl of water, add an appropriate amount of sugar after boiling, then add peas and corn kernels, and add water starch to thicken after the soup becomes thick.

Just pour the soup over the fish! <>

This dish, the two most important places, the first is the knife work, when cutting the osmanthus fish, you must work the flower knife, so that the beauty of the osmanthus fish, a fish meat, can make a suitable shape, the second is to pour the juice to thicken this link, must be thin thick. Moreover, the sauce should be made with soy sauce, dark soy sauce, aged vinegar and sugar, so as to make the squirrel osmanthus fish more delicious.

The most delicious squirrel fish I've ever eaten was in Suzhou, and the whole fish was fried very crispy, sweet and sour. If you want to make squirrel fish delicious, the skill of frying is particularly important. When the oil temperature rises to 50%, fry the fish wrapped in cornstarch, hold the front end of the fish in one hand and the tail of the fish in the other, and let the tail of the fish be curled and set.

After frying, take it out and re-fry it again at high temperature, so that the fried fish will not be old because it is crispy.

If you want to make delicious squirrel fish, you must first choose fresh squirrel. Remove his internal organs and wash them. Cut the surface of the fish with a flower knife, wrap it in a mixture of egg wash and flour, and fry it in an oil pan to set the surface.

Then add a fish sauce to another pot and pour it evenly on the surface of the fish.

If you want to make some delicious squirrel fish, I think that the fish should first be washed, then soaked in a certain amount of salt, and then make some seasonings, and then steam this seasoning with this fish to make it fully flavorful.

Squirrel osmanthus fish should be a well-known main dish, the most important thing in the practice of squirrel osmanthus fish is to go fishy, add an appropriate amount of cooking wine, ginger, onion, garlic leaves, etc., and then put the fish into the oil pan and fry until golden brown and take it out and pour the soup immediately, the preparation of the soup is also very important, according to the ratio of white sugar, vinegar and salt 3 to 2 to one.

If you want to make a more delicious squirrel fish, the first thing is that you have to choose a delicious and bad bar, because generally speaking, Shitai is very particular about the dishes, first you have to choose a fresher longan, and then clean the internal organs, and then clean it, after leaving, just make some other condiments, put it on it.

First of all, I think the raw materials are very important, so when you go to buy some squirrel fish, you must choose them very well, you must choose special fresh, so that the taste will be particularly good, and secondly, your ingredients must also be very fresh.

The bright and bright squirrel osmanthus fish is the face of this family banquet, and the beautiful colors imply the prosperity of the New Year. What's even better is that this delicacy, with its sweet and sour flavor, can lock people's appetite with its smell before it is served, and it is even more popular with children after it is served.

New Year's food collection The sweet and sour squirrel squirrel's practice of osmanthus fish.

Step 1

Preparation of ingredients. Step 1

Handling Guiyu: Divide the Guiyu into three parts: the body, the head, and the chin.

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Divide the body of the fish into two from the middle of the body, but keep the tail of the fish not cut off.

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Cut the half of the fish bone with the same knife, remove the whole back bone, and remove the fish bones on both sides of the fish.

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Cross-cutting: Fish fillet knife, diagonal cutting, about centimeters apart from each knife.

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Vertical cutting: cut into a cross knife, into a chrysanthemum shape.

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Marinate the fish: Add cooking wine, salt, sugar and pepper, stir well and marinate for 5 minutes.

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The marinated fish is coated with egg yolk and starch.

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Hot oil pan: Add enough oil to the pan, heat it over high heat until it is hot, wrap the starchy cinnamon fish and fry it for 3 minutes on medium and high heat until the surface is golden brown.

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Sauce: Add white vinegar, salt, sugar, tomato sauce to a bowl and stir well.

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Add a little oil to the pan, pour in the prepared juice and stir-fry until thick.

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Pour on the surface of the fried cinnamon and sprinkle with pine nuts and green beans.

Squirrel osmanthus fish practice 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, 50 grams of wet starch, appropriate amount of salt, 15 grams of vinegar.

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 a backbone of about 1 rain at the tail;

2. 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 fish skin, open an opening at the tail, and pull the tail out of the knife;

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

4. Put the wok on the fire, pour in the vegetable oil after heating, heat the oil to seventy, dip the osmanthus fish in a little starch, fry it in the oil pan 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 knife with the flower knife facing up in the fish plate, and put the fish head on it;

5. Put the pine nuts in a frying pan, remove them when they are cooked, and put them in a small bowl. 5. Leave a little oil in the wok, put 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 pot, and sprinkle with pine nuts.

Squirrel osmanthus fish recipe two.

Ingredients: 1 cinnamon fish (750g), appropriate amount of shredded green onion, appropriate amount of shredded ginger, 1 spoonful of cooking wine, half an egg, appropriate amount of salt, half a spoon of sugar, 100g of tomato sauce

Method: 1. Wash the mandarin fish, cut off the fish head near the head, and set the fish head for later use;

2. The knife goes along the big bone of the fish towards the tail piece, do not break it, turn the fish on the other side, and chop off the fish bone;

3. The tail of the fish body is connected, the knife is at a 45-degree angle, the back of the knife is facing the fish body, the thorns on the fish belly are removed, and the fish body is sliced;

4. The knife is at a 45-degree angle, the knife is back to the fish tail, cut a knife every 5mm obliquely, do not cut off the fish skin and cut the fish tail all the way;

5. Hit the flower knife on one side of the fish body, and then hit the other side, put the fish body upright, cut a knife every 5mm with a straight knife, do not cut the fish skin;

6. Beat the fish meat on both sides of the flower knife, put the fish meat and fish head on the plate after cutting the flower knife, add salt, cooking wine, green onion and ginger shreds and marinate for 30 minutes.

7. Remove the green onion and ginger, rub half an egg on the fish body and head, and pour the dried starch into the fish plate;

8. Evenly wipe the starch on the fish body and the fish head, so that the fish meat is not sticky, lift the fish tail and shake off the excess starch on the fish;

9. Put the fish tail into a hot oil pan to fry and set, and then put the fish head into the fry. Remove the head and body of the fish, wait for the oil temperature to rise and fry again;

10. Put the fried fish head and fish body on a plate, take a bowl and put it in the tomato sauce, add half a bowl of water, half a spoon of sugar, and mix well;

Ingredients: 1 cinnamon fish, cooking wine, 30g pine nuts, pepper, tomato paste, starch, salt, vinegar, sugar, light soy sauce.

Method: 1. Wash the fish to remove the scales, gills, internal organs, etc., and Kai Fuyin chops off the fish head and spreads it out and flattens it;

2. Use a knife to cut off the fish bones on the back of the fish, spread the skin downward, and cut the 2 3 places of the imitation flower in the knife hall with an oblique knife without cutting it. Sprinkle salt and pepper on the fish, put it on fire, wipe the starch evenly, heat the oil in the pot until it is hot, put the fish into the fry until golden brown, wrap the fish head in starch and fry it in the pot until golden brown and then take it out, put the fish body with the flower knife on the plate, and put the fish head well. Heat oil in a pot and cook the pine nuts and remove them for later use;

3. Put about 10ml of water, 1 tablespoon of starch, 2 tablespoons of salt, 1 tablespoon of sugar, 2 tablespoons of light soy sauce, 2 tablespoons of tomato paste, 1 tablespoon of vinegar in the bottom oil, stir evenly and bring to a boil, pour on the fish, and sprinkle with pine nuts.

Put an appropriate amount of oil in it, burn the oil temperature to 6 percent of the heat-resistant, lift the fish tail, and dip the water on both sides of the fish skin and stick it. Hold the head and tail and put it in the pot and fry it over low heat for 50 seconds, and after the shape is set, continue to fry it with the tail for 30 seconds, and then add the fish head and fish meat up for 3 minutes. Remove and serve; 4.

Leave the bottom oil in the pot, add minced garlic and fry until fragrant, add carrots, corn and peas and stir-fry until broken, add 70 grams of tomato sauce and pine nuts and stir-fry well, pour in sweet and sour sauce, 1 tablespoon of water and boil over low heat until thick, add 1 tablespoon of cooking oil, mix well and pour it on the fried fish.

Remove the scales, gills, fins, and internal organs of the mandarin fish, remove the leather coat from the head, wash it, cut off the head of the fish, spread it out, and pat it flat. Use a knife to put the fish on its back.

2.Sprinkle the fish with salt, pepper, cooking wine, and wet starch (less.

3.Wok on the heat, heat and pour in vegetable oil, the oil is heated to 70%.

Squirrel Guiyu, also known as squirrel mackerel, is a specialty dish of Jiangsu Province that belongs to the vegetarian cuisine, which tests not only the chef's knife, but also the control of fire and the experience of seasoning. After the dish, the squirrel cinnamon fish really reached the point where the color and flavor were good, and the face ridge was red and bright, which was very suitable for the red and prosperous fire on the night of Chinese New Year's Eve.

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.