What difficulties do high-value squirrel fish need to master if they want to make a restaurant taste?

It is named after its squirrel-like shape and realistic appearance. It is a traditional dish, usually made of grass carp, carp, salmon and other fish. It is bright in color, delicious, sweet and sour, and is deeply loved by many people.

You can also make a "squirrel" with sweet and sour taste and beautiful shape through several simple processes.

Many people love to eat this "magic dish", but it is a headache to see the shape of the knife maker, but few people can cook this dish. It's actually quite simple.

Making method of squirrel fish:

Raw materials are smaller than grass carp, tomato sauce, sugar, white vinegar, salt, syrup and edible oil.

1. Wash grass carp, cut the fish head, cut it from the middle, don't cut it, cut the fish body into two pieces from top to bottom, connect at the fish tail, and remove the fishbone.

2. Turn the fish upside down, cut it into strips along the knife, and then tilt the knife 45 degrees to complete the knife change.

3. Wash the fish in a clear water bowl, take it out and squeeze out the water.

4. Put about 500 grams of dry starch in the tray, sprinkle the dry starch evenly on the fish (pat the dry starch in the gap), and screen out the excess starch.

5. Light the wok, add a lot of cooking oil, heat it to about 60%, then turn off the fire and prepare the fish. Grab the tail of the fish with one hand, and put the two pieces of fish together with the other hand, gently put them into the oil pan, and beat the blood head at the same time to make it fall off.

6. Fry into golden brown, take out the plate and make it into the shape of a squirrel.

7. Sauce: Add 50g of white sugar, 40g of white vinegar and 0.2 of edible salt into the bowl and mix thoroughly.

8. Stir-fry sauce: add a little base oil to the pot, add 80g tomato sauce and stir-fry over low heat, add sweet and sour fish and a little water, roast the sweet and sour fish over medium heat until it becomes thick, add a proper amount of water starch, and quickly add a little hot oil to stir-fry the sweet and sour fish.

The key to making: when making a fish knife, you must change the knife to the fish skin, not to change it. The modification is not obvious and cannot be modeled. Cannot modify. When cooking, you must arrange the molds and cook them gently.