Sweet and Sour Mandarin Fish

major constituent

Mandarin fish 1? Pea (fresh) 50g, for two people.

Attachment others

Onion 1? Two slices of ginger? 3 grams of salt? 60 grams of starch and 28 grams of vinegar? Half a bowl of water? Sugar 2 1 g? A little sesame oil? Cooking wine 14g? Proper amount of vegetable oil? 2 tablespoons Heinz ketchup

I went to a restaurant to eat this dish a few days ago and was amazed on the spot. Fortunately, I was able to talk to the restaurant, so I invited the chef to explain it, which was roughly the same as that of Du Niang. At that time, my brain cells were completely activated, and I tried to remember what the chef taught me. I tried to make it myself when I came back, but the knife work was a little rough and there was no Shao wine at home, so I used cooking wine instead! Hey ~ I don't even care about those details, haha ................................................................................................................................................................

Sweet and Sour Mandarin Fish's approach

Step by step

1

Clean mandarin fish, then put a cloth on the chopping board and cut off the fish head; Draw a flat piece along both sides of the spine to the tail with a knife, but don't cut off the tail of the fish; Then chop off the fish ribs; Then cut off the chest thorn and the inner membrane of the fish belly.

Step by step

2

Cut the skin on the inside of the fish with a straight knife, and be careful not to scratch the skin; Then cut the deep slices of the fish into skins with a diamond-shaped oblique knife, and still be careful not to cut the skins.

Step by step

three

Put the cut fish into a bowl, then sprinkle 7 grams of cooking wine, onion ginger and salt on the fish as evenly as possible and marinate for about 20 minutes; Evenly coating a layer of dry starch on the pickled fish; When the oil in the pot is heated to about 70%, first scoop up the hot oil with a spoon and pour it on the fish in the opposite direction to shape it.

Step by step

four

Fry the meat in an oil pan for about 2 minutes, pick it up, fry it in the pan again after the oil temperature is high, and put it in a golden plate; Fish heads should be fried like this; Peel peas and cook them in boiling water for later use.

Step by step

five

Then mix half a bowl of water, vinegar, sugar and cooking wine into a bowl of juice; Put a little onion and ginger in the pot where the pickled fish is fried, and put 2 spoonfuls of tomato sauce in it; Then pour in a bowl of juice, boil it thick, and finally put sesame oil, turn off the fire and pour it on the fish in the plate.

Squirrel mandarin fish is finished

Sweet and Sour Mandarin Fish's cooking skills

skill

1. Generally, there is a layer of mucus on the surface of fish, so it is best to put a clean cloth when cutting to prevent the fish from sliding;

2. It is best to use a sharp knife when cutting flowers, so that the operation will be obviously easy, that is, be careful not to cut the skin;

3, the steps of pickling fish can not be saved, otherwise the fish made is tasteless;

4. Don't flip the fried fish, especially when the fish is uncertain, it is easy to disperse.