Sweet and sour --- squirrel fish
Overview
Fish is indispensable on the New Year’s Eve dinner table and during Chinese New Year gatherings. As the saying goes, there is no feast without fish, and "yu" has the same pronunciation as "fish", which symbolizes a prosperous life and abundant fish (fish) every year, and also places people's good hopes for the coming year.
Tags
Ingredients
Steps
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Remove the scales and gills from the seabass, disembowel it, wash and drain.
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Cut the fish head in half and pat lightly with a knife.
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Use a razor blade to cut open the backbone, remove the beam bones, and evenly separate the fish tails so that both pieces of fish have tails. Remove the bone spurs and wheat ears and wash them thoroughly.
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Spread cooking wine and a little salt on the fish head and fish meat respectively, and marinate for 15 minutes.
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Cut the mushrooms and carrots into small cubes, blanch them in boiling water together with the peas and let cool.
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Mix cooking wine, light soy sauce, tomato paste, sugar, rice vinegar, clear soup, and water starch to make a sauce.
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Roll the fish in dry starch evenly to open the ears of wheat.
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Put enough water in the pot on the fire until it is 80% hot, lift the fish tail and slowly put it into the oil pot.
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Fry until the fish tail is raised and the fish body is light yellow, take it out and put it on a plate.
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In addition, put the fish head into the oil pan, and use a spoon to continuously pour hot oil over the fish head. Fry until light yellow and take it out.
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The fried fish body, fish head and fish tail are placed on the plate.
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Leave some oil in the pot, sauté the onions and ginger until fragrant, add the mushrooms and peas and stir-fry until cooked, add the sauce and thicken, pour the sesame oil, and pour the sauce over the fish.
