As the saying goes, there is no banquet without fish. How can there be less fish in a grand banquet on important days? Especially on the reunion dinner tables like wedding banquets and Spring Festival family banquets, fish is not only a kind of delicacy, but also represents a good meaning. Because “fish” and “Yu” have the same sound, eating fish during the New Year represents more than a year. The days go by, the more prosperous.There are really many ways to make fish. The usual homemade methods are braised, steamed, or pickled fish, because these methods are simple and easy, and the fish tastes delicious, but on a particularly important day like the Spring Festival , Family reunion together, can we change to a new approach?Squirrel fish is not often made at home, but it is very popular. It is sure to have eaten it. Squirrel fish is beautiful and unique in shape, crispy on the outside, sweet and sour on the inside, and suitable for young and old. The sweet and sour sauce poured on is red and bright, which represents our life is booming.
How to make squirrel grass carp
Prepare a grass carp, don’t choose too small, about 2 catties is just right, in addition to grass carp, you can also use carp to make it, let the fish seller tidy up the fish, remove the scales, gills, and internal organs. This saves trouble.
Cut off the head of the fish from the bottom of the fin, because the fin is still used when placing the plate, which plays a decorative role.
Pull out the fishy line to remove the fishy smell.
Next, the most critical steps to make squirrel fish. First is to slice the fish and remove the bones. Many people find this step difficult. In fact, I have mastered a few small skills and it is quite easy to operate. Put the knife on the top of the fish bone. Next, pay attention to holding the knife in your right hand, and pressing the fish with your left hand. The cut surface of the fish is very neat and easy to operate. It is best to find a sharper knife instead of sawing back and forth, and try to cut it to the end two or three times.
When the slice is ready, open it and check to see if the cut surface of the fish is very smooth. Be careful not to cut the tail of the fish. Then turn the fish over and slice the other side.
The fish is sliced off on both sides, with a fish bone left in the middle. Cut off the fish bone at the tail.
After the main spine of the fish is cut off, there is the thorn in the fish belly. Use a knife to slice off the thorn in the fish belly.
Then cut the bottom of the fish maw to the tail of the fish neatly into a straight line, as shown in the arrow above, that is, the fish back and the fish maw are straight. We will use these two pieces of meat with the fish bone and the fish bone removed to change it into a flower knife. Make squirrel fish.
Put the fish upright and cut the fish into strips with a knife. Be careful not to cut the fish skin, otherwise the dish will fail. If you can’t grasp the strength, you can cut it without too much force, and then use the tip of the knife after cutting. Do not scratch the fish skin. This method is suitable for novices to operate. The closer the cut fish is to the skin, the more three-dimensional and beautiful the final fried fish.
Cut it like this, don’t cut the skin off.
After cutting vertically, use a knife to cut horizontally and diagonally. The strength is large. The cut fish will be longer and better. This step also needs to be paid attention to. The distance should be equal, so that the size of the fish is even. The fish flesh and skin are not cut off.
Cut both sides
Take a look at it. It’s beautiful, the size is equal, and the depth is just right, so the fried squirrel fish will look good.
Wash the cut fish meat and fish head with clean water, then squeeze the water, add an egg yolk, a spoonful of cooking wine, and salt
Then grab well and marinate for 15 minutes to let the fish taste.
Next, proceed to the second step of the squirrel fish. Put starch on the fish that has been modified with a knife. Find a larger plate and put some starch in it. I used corn starch. Add more starch, and then put the fish. When you go in, both sides need to be dipped in starch, and the gaps in the fish meat should also be glued with starch, so that the fried fish will have a very crisp texture and the fish head should also be coated with starch.
The cracks should also be covered with starch
This is after starching the fish, pick it up with your hands, shake off the excess starch, the cracks and the surface are covered with a layer of starch, and the fish knife is also very beautiful.
This step is to shape the fish, turn the skin up, turn the tail down, and then pinch the two sides of the fish tightly, pinch the place with your hands, or fix it with a toothpick, so that it will not fall apart when fried. It started to fry fish.
Pour oil in the pot, with a little more oil, when the oil is 50% hot, put the fish head in it and fry it for about three minutes, and it will be done.
This step is also very important. It is the step to determine whether the squirrel fish has a perfect and beautiful shape. When frying the fish, hold the head and tail with both hands. Put the fish in the frying pan first. Don’t let go. Fry it for about a minute and the fish will be shaped. Let go, put the whole fish in the oil and fry
Then turn it over again, deep fry on both sides, fry the fish until golden brown on one side, the fish is deep-fried and crispy. The stove at home is not so hot, about five or six minutes, and then remove the fried fish to control the oil , Put it on the plate.
Start making sweet and sour sauce, pour 60 grams of tomato sauce into a bowl, put white sugar and vinegar in another bowl and add a little water. The rice vinegar I used didn’t use white vinegar. The sweet and sour sauce cooked with rice vinegar is a bit heavier. Will be more beautiful.
Put a little oil in the pan, first put the tomato sauce in and fry, then pour in the sweet and sour sauce, add a little salt, and bring to a boil.
Add a spoonful of oil to the cooked tomato sweet and sour sauce to make the tomato juice red and shiny.
Finally, pour the tomato juice on top of the fried fish, a beautifully shaped, sweet and sour squirrel fish is ready
Squirrel Grass Carp
- grass carp
- 60 g ketchup
- 30 g vinegar
- 40 g Sugar
- 300 g starch
- 1 scoop Cooking wine
- 1 scoop salt