Squirrel bass magical

Published Aug 7, 2021 at 05:26am ET

In my eyes, cooking is an art. From ancient times to the present, the unremitting pursuit of the color, fragrance and taste of delicious food has never ceased, and I began to contact this art on the tip of the tongue after I had my own small home. Ive long wanted to cook something challenging, but today I finally have the chance to try it. Squirrel fish are not unfamiliar to everyone. The flower knife gives the scales of fish and pine trees. The golden yellow after frying and the red of tomato juice make the dish full and rich in color. In addition to the challenge of knife workers, the key to this dish lies in the final finishing touch: Goujuer. For the first time, I didnt achieve the dynamic sense of Yuyue Longmen, but the taste was affirmed by my family.

Food Material List

1 Perch 1 article
2 Ketchup
3 sugar
4 salt
5 White pepper

Operational steps

1 Wash and dispose of it. Cut off your head first. When cutting fish, the knife must be fast in a careful hand.
2 Put half the fillet of fish down against the bone
3 Get rid of a few rain thorns. The same is true for the other steps.
4 A flower knife. After beating, add a little salt and white pepper to make the fish taste good.
5 Wrap starch evenly
6 Eighty percent oil temperature is enough to fry. First shaping and second fried crispy skin
7 Fried and ready to pour. The frying was not very good because the first time squirrel bass was made. The second reason was that the pattern did not spread as far as possible.
8 Add tomato sauce sugar. If the tomato taste is too strong, add a little water and pour the starch juice directly on the fish.
9 Notes
1 Fish must be bought fresh
2. When dealing with fish, the knife must be quick and careful to cut the hand
3. The starch wrapped in the fish wrapped must be wrapped evenly
4. The knife must be finer and two thirds of the depth is good
5. When fried well, the tender juice in the crisp should be sour, sweet and delicious.

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