How to make squirrel fish

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  1.Wash a mandarin fish and cut it crosswise along the backbone from the head to the tail.Be careful not to cut.After both sides are cut, cut off the backbone, and then slice off the large spine from the belly of the fish at a 45-degree angle.Cut it as shown in the picture

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  2.Change the flower knife...This fish is a bit small and has no meat...I cut it larger.

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  3. Marinate with ginger slices, cooking wine, and salt for about 10 minutes.Prepare for follow-up work

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  4.Use kitchen paper to absorb the water and apply it evenly with starch.The gaps between the fish pieces should be the same.Wrap it

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  5. Heat oil in the pot.When the chopsticks are inserted into the oil and small bubbles appear, remove the fish pieces.Use a smaller pot and enough oil.

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  6.It will become crispy only if it is fried over high heat again

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  7.Dry until golden brown and remove.

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  8. Leave some base oil in the pot, pour the corn kernels in and stir-fry, and add tomato paste.sugar.vinegar.Salt.Add half a bowl of water and bring to a boil.You can add a little starch water, but I don't have it.I keep cooking it and the juice will thicken slowly.And the starch will be absorbed when poured on the fish.

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  9. The fish is laid out and poured with sauce.During this special period, there are no pine nuts at home.A bit of a fly in the ointment.Hee hee