How do you cook squirrel osmanthus fish? The practice of squirrel osmanthus fish

1 Remove the scales, gills, fins, and internal organs of the 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 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 knife.

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

3 Put the wok on the fire, pour in the vegetable oil after heating, heat the oil to 70%, dip the osmanthus fish in a little starch, put it in the oil pan and fry it for a few minutes, then dip the fish head in the starch, put it in the oil pan and fry it, fry it until it is golden brown, put the side with the flower knife side up in the fish plate, and put the fish head on it.

4 Put the pine nuts in a pan of oil, 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 well, pour it on the fish out of the pot, and sprinkle with pine nuts.

The practice of squirrel osmanthus fish

Prepare the ingredients first: 750 grams of fish, 10 grams of green onions, 6 grams of ginger, 15 grams of tomato paste, 20 grams of oil, 9 grams of salt, and the production steps:

1. The tail of the fish is not cut off, and the fish bones and bones in the middle are removed, and the diamond-shaped meat is sliced.

2. Put the whole fish in a bowl, add salt, cooking wine, white pepper, green onion and ginger, grasp and marinate for 20 minutes.

3. Evenly coat with cornstarch.

4. Pour an appropriate amount of rapeseed oil into the pot and cook over medium-high heat until it is mature.

5. Put the fish in a pan and fry until golden brown and remove it.

6. Heat the oil temperature 2, add tomato paste, and add an appropriate amount of water, sugar, salt and white vinegar.

7. Mix with cornstarch, pour the prepared juice into the fish, and the squirrel osmanthus is ready.

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Analysis: The basic practice of squirrel fish].

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. Cut through the high dorsal side of the fish and remove the middle backbone, 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 pan to seventy percent (about 17), lift the fish and shake off the powder, then turn the fish meat over and roll up 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, make it shaped, and then put the fish into the oil pan, and at the same time cast 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, put in Fanyunliang tomato sauce, refined salt, sugar, Shao wine, pork soup to boil, thicken with water starch, cook in balsamic vinegar, pour hot oil on the fish from the pot, and then sprinkle cooked shrimp.

Ingredients:

Ingredients: 1 mandarin fish.

Excipients: 1 bamboo shoot, 2 shiitake mushrooms, 20 peas (boiled), 50 grams of shrimp.

Seasoning: appropriate amount of salad oil, 1 teaspoon of salt, 5 grams of garlic, 1 tablespoon of cooking wine, 1 tablespoon of balsamic vinegar, 10 grams of starch, 15 grams of tomato paste, appropriate amount of broth, appropriate amount of sugar, appropriate amount of lard (plate oil).

Method:

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.Cut off the two pieces of fish meat of the god shouting macro, and cut the skin straight on the fish meat first, and then diagonally, until the fish 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 meat back together and slide it 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 minced garlic cloves, diced bamboo shoots, diced mushrooms, peas, and shrimp to stir-fry, and then pour sesame oil on the sauce after it is thickened over high heat.

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