How to make squirrel mandarin fish
1. Remove the scales and gills of mandarin fish, cut into the abdomen and remove the internal organs. Wash the fish skin downward on the fish meat. First straighten the skin, then slant the skin. Use Shaoxing wine when the skin is diamond shaped.
2. Mix the refined salt, spread it on the fish head and meat, roll on the dry starch, shake off the remaining powder with the fish tail, put the tomato into the bowl, add the fresh soup, sugar, vinegar, wine, salt, wet starch to mix into the sauce, fry the pan and heat the lard in the fire, when it is 80% hot, first turn the two pieces of fish meat into a roll, wing the fish tail, put it into the oil pan to fry slightly to make it shape, then put the fish into the oil pan to fry, until Remove the golden color and put it into the plate.
3. Put on the fish head and put it into squirrel shape. Leave some oil in the pot. Stir in the scallion and take out the minced garlic, diced bamboo shoots, diced mushrooms and peas. Stir fry the sauce in a large fire. Then mix the lard and shrimps, pour in sesame oil, and pour it on the fish.