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Squirrel Mandarin Fish (Jiangsu-Zhejiang cuisine)

Source: Time: 2020-01-28 19:23:16

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Aquatic cuisine
Squirrel Mandarin Fish (Jiangsu-Zhejiang cuisine)
Squirrel mandarin fish is a famous traditional dish of the Han nationality in Suzhou. It has been listed as a top-quality dish at banquets all over Jiangnan, and has enjoyed a high reputation at home and abroad. It is said that as early as the Qianlong Emperor descended Jiangnan, Suzhou had "squirrel carp", which Qianlong had tasted. Later it became "Squirrel Mandarin Fish".
The dish is colorful, fragrant, tangible, and even more interesting. When the fried mandarin fish like a "squirrel" came on the table, it was poured with a steaming marinade, and the "squirrel" squeaked.
Mandarin fish is also called Aohuayu and Anchovy.
Ingredients: Anchovy (also grass carp) about 1250 grams, 2 honey cherries, 25 grams of winter bamboo shoots, 25 grams of peas.
Seasoning: 1500 grams of refined oil, 100 grams of vinegar, 25 grams of starch, 125 grams of corn flour, 125 grams of sugar, 5 grams of garlic, 3 grams of onion, and ginger, 3 grams of refined salt, wine, pepper, tomato sauce, and wet starch .
Production process:
1. Cut the fish head to the pectoral fin oblique knife, cut it off at the head and chin, gently pat it with a knife to make it slightly flat, rinse it with water, and drain the water;
2. Then use a knife along the sides of the ridge of the fish to flatten it from beginning to end (the tail cannot be opened or cut off). The tail of the fish must be connected. Remove the head and ridge, and cut off the breast. Two pieces of fish (called fish leaves) . Put the fish skin of the fish leaf down on the chopping board, slice the breasts, and then use the knife to draw evenly on the fish leaf, and then diagonally to the fish skin, so that the fish is a diamond-shaped small flower knife, and add salt with the fish head. , Shao wine, pepper for 5 minutes;
3. Put the ketchup, clear soup, sweet and sour, cooking wine, refined salt, water onion, ginger and rice in the same bowl, adjust the sweet and sour sauce for later use; cut the bamboo shoots into small cubes, and use boiling water with peas Slightly hot and cool;
4. Set the pan on the fire, add refined oil, and burn 70% heat. Pat the marinated fish and fish head with corn flour, shape the fish flower out, roll the fish skin into a tube, and open the blade of wheat ears. , Shake off the excess raw powder on the fish, slowly put the fish tail into the oil pan, clamp the other end with chopsticks, and lower it into the oil pan. When frying, let the fish tail rise up and fry until it is fixed and removed. When the oil temperature rises to 80% heat, re-fry until it is golden yellow, crispy, and cooked thoroughly. Remove it, put it in a tray, and form the squirrel shape with the fish head. Embed two cherries in the eyes of the fish;
5. Leave a little hot oil in the original wok, pour sweet and sour sauce, peas, and diced bamboo shoots. Stir with a spoon. When the juice is thick, sprinkle garlic rice, pour in hot oil, and bake the juice. , Pour on the fish and serve immediately.
Dishes Features:
The color is bright and yellow, and it looks like a squirrel.
Tips:
1. It is necessary to cook with fresh anchovies to make the meat tender and delicious;
2. When removing fish bones, do not hurt the meat, do not have thorns on the meat, change the knife evenly, and do not change the fish skin;
3. Don't leave it for too long after taking the powder, you should fry it immediately, otherwise the dried starch will easily stick to the changed knife pattern when it gets wet, affecting the shape;
4. The three flavors of sweet and sour sauce must be fused, the thickness should be moderate, and the thickness should be thin and thick to make the fish taste.

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