CATDOLL : CATDOLL: Squirrel mandarin fish is very popular among people. Generally speaking, what size of mandarin fish is appropriate?

I like to eat mandarin fish. Steamed mandarin fish is the best and does not cause internal heat. It is suitable for the elderly and children. 32.5 (kcal) Main ingredients: 1 mandarin fish Method/steps: Wash the mandarin fish after descaling and removing the internal organs, wipe dry, and apply two tablespoons of cooking wine and a little salt on the surface of the fish, ketchup (the kind in a small iron box of Merlin brand, less than a box, I didn’t pay attention to the specific amount), sugar, white vinegar, starch, water, and salt. If the method is the same, just look at the texture of the fish. I personally feel that the texture of mandarin fish is more tender than that of sea bass, and the texture of sea bass is firmer. As for which one you want to separate out, I personally prefer to remove the bones and thorns of the squirrel mandarin fish, and be careful not to cut off the fish tail. Put an appropriate amount of water in a bowl, about 10g of white wine, and soak the fish in it for about a minute to remove the fishy smell.

Squirrel Mandarin Fish is a Huaiyang dish and one of the traditional famous dishes of Jiangsu. Which one is better, Squirrel Mandarin Fish or Squirrel Sea Bass? I think there is not much difference in taste between the two. The cooking methods and flavors are the same, but the ingredients are different. Both are fried until crispy. Both mandarin fish and sea bass can be used because there are few fish bones, only the main bone in the middle and the big bone in the abdomen, without small hairy bones. So children also like to eat it.

"Squirrel fish" is fried with "oil and soy sauce", but today, the prepared marinade is poured directly on the fish after frying. In addition, today's "squirrel fish" is more realistic in shape, and its taste is sweet and sour, which is difficult to compare with the ancient "squirrel fish". The marinade is sweet and sour. It tastes delicious. The origin of this dish is that Emperor Qianlong ordered it when he went to the south of the Yangtze River, and he also ordered it. The representative work of Su cuisine has both taste and shape, and what is more interesting is that it also makes a sound, when it is well done. Squirrel mandarin fish, also known as squirrel mandarin fish, looks like a squirrel. Squirrel perch is named because of its shape, crispy on the outside and tender on the inside, sweet and delicious. The meat of mandarin fish is very tender. If it is steamed, mandarin fish is more delicious, not greasy and fresh. Marinate the fish with cooking wine, refined salt, ginger and chives for five to ten minutes. Marinate the fish head and tail as well. Use corn starch to powder the carp, and make sure to mix the powder into every gap.

I feel that about one or two kilograms is enough. If you have any special requirements, you can order larger or smaller ones. If it is too big, it may be difficult to cook and not taste good. The appropriate size is best.

Generally, it is more appropriate to use regular-sized mandarin fish, because this dish is a bit sweet and it will feel particularly greasy if you eat too much.

Generally speaking, a mandarin fish weighing five or six pounds is the most suitable, because the meat of this size of mandarin fish is neither too tender nor too tough.

Ordinary mandarin fish that is the same size as the plate is more suitable. It is also easier to cook.