Squirrel mandarin fish

Mandarin fish 800g	Green onion 1g
Ginger Rong 1g	Salt Appropriate amount
White pepper Appropriate amount	Eggs 1
Starch A little	Tomato salsa 150g
White sugar 300g	White vinegar 250ml
Plum Sauce A little	Pine nuts A little
Cooking wine 5ml

How to make squirrel mandarin fish

Step 1

First make the sweet and sour sauce: 250 ml of white vinegar, 300 g of white sugar, 150 g of tomato sauce, a little sour plum sauce, simmer over low heat until the sauce thickens, set aside;

Step 2

Slaughter and wash 800 grams of mandarin fish, remove the head, cut off the gills and set aside, then fillet the fish on both sides of the body, keep the tail attached, and then remove the fish bones;

Step 3

The fish needs to be cut with a knife. First, cut diagonally in one direction along the texture of the fish, and then cut diagonally in the other direction to create a cross pattern;

Step 4

Add 1 gram of minced green onion, 1 gram of minced ginger, appropriate amount of salt, white pepper, and 5 ml of cooking wine to 1 egg, stir evenly, add fish meat and cheek sizing and marinate;

Step 5

Heat up oil in a pan, add more oil, wait until the oil reaches about 60% temperature, and coat the fish meat and cheeks evenly with cornstarch;

Step 6

The cheeks should be deep fried first, then the fish meat, fry until the outer layer is golden brown, take it out and put it on a plate;

Step 7

Finally, heat the sweet and sour sauce that has been cooked in advance, add a little water starch to thicken it, pour it on the fish, and sprinkle a little pine nuts. Cooking tips for squirrel mandarin fish