How to cook squirrel mandarin fish

As someone who has been spoiled since childhood, you definitely can’t cook by yourself. When you grow up and go out, you also want to cook a dish by yourself. Although there are so many recipes, the steps and methods are so short that you can’t make them well no matter how hard you try. Don’t give up, because today I will introduce to you how to cook squirrel mandarin fish.

1. Remove the scales and gills of the mandarin fish, cut open the belly, remove the internal organs, and wash. Cut the fish head diagonally at the level of the pectoral fin.

2. Slice along both sides of the spine to the tail (do not cut off the fish tail) and cut off the spine.

3. Remove the chest thorns from the slices. The fish chin is left as a squirrel head.

4. Then cut the fish meat straight down to the skin (do not break the skin).

5. Cut obliquely at the back to form diamond-shaped knife marks.

6. Slice all the way to the tail of the fish.

7. Soak the cut mandarin fish in salt water with scallion, ginger and water for a while.

8. Drain the water and sprinkle with a mixture of starch and custard powder.

9. Deep fry in oil over medium heat until cooked.

10. Change to high heat and fry again and remove from the heat.

11. Put the pot on the fire, add a little oil, add clear soup, tomato sauce, sugar, salt, and fruit vinegar to make the sauce, add starch to thicken, add a little hot oil and stir well.

12. Pour over the fish.

Many housewives worry about what to eat today, but you don’t have to worry today. Look at the editor’s introduction today, and quickly serve this newly learned squirrel mandarin fish on the table!