Squirrel mandarin fish

Overview

Fresh fish is the best. You save on taking photos, but not on the steps ~ Hehe... It’s my first time making it, and I think it’s pretty good

All materials are ready
Wash the fish and cut the fish head into sections
Then cut the fish body from the middle (the tail is connected) and then cut the fish bones diagonally from the middle
Then cut into strips with a diagonal knife (be careful not to cut the fish skin into sections)
Then cut it vertically (don’t cut the skin into sections) and the diamond shape will come out. Do you see
After cutting, marinate with salt, pepper, cooking wine, scallions, and scallions for 10 minutes (the salt and pepper are for the fish body, making it more fragrant when eaten)
After marinating, apply white flour all over the body, evenly
Pour oil into the pot (make it at home, don’t pour too much, save money) and start frying the fish. Use a spoon to slowly pour the fish over the body
After the fish body is fried, put the fish head in a slotted spoon and slowly pour the fish head in with a spoon
Fried fish (you can directly hold the fish tail with your hands and put it in the pot to fry directly, but you still need to use a spoon to help it cook)
Make boiling water and blanch the corn kernels and carrot kernels
Pour a small amount of oil into the pot, add tomato toast and stir-fry over low heat
Put a small bowl of water and bring to a boil
Pour in the blanched corn kernels and carrot kernels
Then pour in the juice mixed with sugar, rice vinegar, starch, and water ~ stir slowly with chopsticks
Finally, use a spoon to collect the juice and pour it over the fish body
Finished product