Squirrel mandarin fish
Overview
There is always a fish on the New Year's Eve dinner table, which means there will be more than enough every year. Let’s have a special fish dish, squirrel mandarin fish, a famous Jiangnan dish. This is my first time learning how to make it. It tastes good but the outer layer is not crispy enough!
Tags
Ingredients
Steps
-
The purchased mandarin fish is cleaned
-
Hold the body of the fish with a rag with one hand and cut off the head
-
Hold the body of the fish with one hand and use a sharp knife to slice the fish close to the bones. Be careful not to break the tail. Turn it over and slice another piece of fish. Then slice off the thorny meat in the belly of the fish
-
Cut off two pieces of fish meat, skin-side down, and cut the fish meat straight first, then diagonally, until the skin forms a diamond-shaped knife pattern
-
Spread cooking wine, pepper, ginger juice and refined salt on the fish head and fish meat respectively
-
Then roll in dry starch, hold the fish tail with your hands and shake off the remaining flour
-
Heat the oil in the wok over high heat. When it is 80% hot, hold the fish with your hands and pour the hot oil on the fish from top to bottom (this allows the cut fish to be shaped first). Then pick up the fish tails from the two pieces of fish fins, put them into the oil pan and fry them until they form
-
Put all the fish into the oil pan and fry
-
Remove until golden brown and place on a plate
-
Blanch vegetables, remove and drain
-
In a small bowl, add tomato sauce, hoisin sauce, salt, sugar, and balsamic vinegar and mix well to form a sauce
-
There is a little oil left in the pot and sauté the minced garlic until fragrant
-
Pour in the prepared sauce, add a little water and mix well
-
Pour in the mixed vegetables and bring to a boil, then add some wet starch to thicken
-
Pour the juice over the fish and serve
