CATDOLL : CATDOLL: The shape and characteristics of squirrel fish

Jiangsu cuisine squirrel fish

【Dish taste】Salty and fresh

【Involved ingredients】Fish

【Features】According to legend, when Emperor Qianlong went to the south of the Yangtze River, he came to Songhe Tower in Suzhou and saw a lively carp on the altar. He specifically asked the chef to cook it for him. The chef was delighted to hear that the emperor had arrived and did not dare to neglect it at all. He not only worked hard on the taste, but also cooked the fish into the shape of a squirrel with its head held high and its tail raised. Emperor Qianlong praised it highly after eating it, and the "squirrel fish" became famous. Nowadays, squirrel fish is mostly made from mandarin fish. It is red in color, crispy on the outside and tender on the inside, sweet and sour, and has a good color, fragrance, and taste, which makes people salivate.

raw material:

1 fresh mandarin fish (about 1250 grams).

Preparation method:

1. Clean the fresh mandarin fish, cut from the gills of the fish, remove the keel and belly bones, and use an oblique knife to cut the fish meat into small cubes. Each cut should reach the skin but not break the fish skin.

2. After the fish is cut, mix it with a small amount of Shaoxing wine and salt water and marinate it slightly. Then pat the fish with dry starch to make the pattern appear.

3. Then fry in 80% hot oil, remove from the pan when the outside is crispy and set. Use the fish jaw as the head, pat it with dry starch and fry it, and serve it on a plate in the shape of a squirrel.

4. While frying the fish, heat another pan with oil, add a little soup, 100g sugar, 60g white vinegar, 40g tomato sauce, thicken when boiling, pour in hot oil, and pour over the fried fish. It is crispy on the outside and tender on the inside, bright red in color, moderately sweet and sour, and shaped like a squirrel. It is one of the four famous dishes of Nanjing Muslim Ma Xiangxing Restaurant.

Squirrel Mandarin Fish

origin

"Squirrel Mandarin Fish" is a representative dish of Suzhou cuisine, which has long enjoyed a high reputation at home and abroad. This dish has color, fragrance, taste and shape, and what is even more interesting is the sound. When the fried mandarin fish that looks like a "squirrel" is served, it is immediately poured with steaming hot marinade, and the "squirrel" starts to squeak.

It is said that as early as when Emperor Qianlong went to the south of the Yangtze River, there was "squirrel carp" in Suzhou, and Qianlong had tasted it. Later, it developed into "squirrel mandarin fish". There is a record about "squirrel fish" in the Qing Dynasty's "Diao Ding Ji": "Take seasonal fish, remove the bones from the belly, drag egg yolk, fry it until it turns yellow, and cook it in a squirrel style. Oil and soy sauce are fried". Seasonal fish should be crucian carp. This record indirectly proves that the legend of "squirrel carp" in Suzhou during the Qianlong period is possible. Because many dishes in "Diao Ding Ji" are from the Qianlong and Jiaqing periods of the Qing Dynasty. Secondly, it can be explained that today's "squirrel mandarin fish" has developed on the basis of "squirrel fish". The difference is that the ancient "squirrel fish" was hung with egg yolk paste, while today's "squirrel fish" is patted dry starch. The ancient "squirrel fish" was fried and "fried with oil and soy sauce", while today it is directly poured with the prepared marinade after frying. In addition, today's "squirrel fish" is more realistic in shape and tastes sweet and sour, which are difficult to compare with the ancient "squirrel fish".

practice

【raw material】

200 grams of mandarin fish, 2 grams of cooking wine, 10 grams of pine nuts, a little pepper, 10 grams of tomato sauce, 500 grams of vegetable oil, 40 grams of wet starch (actual consumption is 50 grams), appropriate amount of salt, and 15 grams of vinegar.

【Preparation method】

1. Remove the scales, gills, fins, and internal organs of the mandarin fish, remove the skin on the head, wash it, cut off the fish head, spread it out, and flatten it. Use a knife to cut off the fish bones on the back of the fish (do not cut through the belly of the fish), leaving about 1 rain of spine at the tail. After removing the bones of the mandarin fish, spread it out with the skin facing down, and use an oblique knife to cut into flower cuts, with the knife reaching 4/5 of the meat, without cutting through the fish skin, make an incision at the tail, and pull the tail out through the incision.

2. Sprinkle salt, pepper, cooking wine and wet starch (a little) on the fish body and spread evenly.

3. Heat the wok and pour in vegetable oil. Heat the oil to 70%. Dip the mandarin fish in a little starch and fry it in the oil for a few minutes. Dip the fish head in starch and fry it in the oil. Fry until golden brown. Remove the fish head and place it on a fish plate with the cut side facing up. Add the fish head.

4. Put the pine nuts in the oil pan, remove them when they are cooked, and put them in a small bowl. 5. Leave a little oil in the wok, add a little clear soup, salt, sugar, tomato sauce, vinegar, bring to a boil, thicken with wet starch, add a little hot oil and stir well, pour it on the fish, and sprinkle with pine nuts.

【Features】

It is crispy on the outside and tender on the inside, with a sweet and sour marinade that tastes delicious.

Nutritional value: Mandarin fish - scientific name Mandarin fish, also known as Mandarin fish, Perch Gui. In fish taxonomy, it belongs to the order Perciformes. Among them, the fastest growing is the Mandarin fish. Mandarin fish has rich and firm meat, delicious taste, rich in protein, few bones, can nourish the five internal organs and benefit the spleen... [All Mandarin fish recipes]

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Squirrel Mandarin Fish

origin

"Squirrel Mandarin Fish" is a representative dish of Suzhou cuisine, which has long enjoyed a high reputation at home and abroad. This dish has color, fragrance, taste and shape, and what is even more interesting is the sound. When the fried mandarin fish that looks like a "squirrel" is served, it is immediately poured with steaming hot marinade, and the "squirrel" starts to squeak.

It is said that as early as when Emperor Qianlong went to the south of the Yangtze River, there was "squirrel carp" in Suzhou, and Qianlong had tasted it. Later, it developed into "squirrel mandarin fish". There is a record about "squirrel fish" in the Qing Dynasty's "Diao Ding Ji": "Take seasonal fish, remove the bones from the belly, drag egg yolk, fry it until it turns yellow, and cook it in a squirrel style. Oil and soy sauce are fried". Seasonal fish should be crucian carp. This record indirectly proves that the legend of "squirrel carp" in Suzhou during the Qianlong period is possible. Because many dishes in "Diao Ding Ji" are from the Qianlong and Jiaqing periods of the Qing Dynasty. Secondly, it can be explained that today's "squirrel mandarin fish" has developed on the basis of "squirrel fish". The difference is that the ancient "squirrel fish" was hung with egg yolk paste, while today's "squirrel fish" is patted dry starch. The ancient "squirrel fish" was fried and "fried with oil and soy sauce", while today it is directly poured with the prepared marinade after frying. In addition, today's "squirrel fish" is more realistic in shape and tastes sweet and sour, which are difficult to compare with the ancient "squirrel fish".

practice

【raw material】

200 grams of mandarin fish, 2 grams of cooking wine, 10 grams of pine nuts, a little pepper, 10 grams of tomato sauce, 500 grams of vegetable oil, 40 grams of wet starch (actual consumption is 50 grams), appropriate amount of salt, and 15 grams of vinegar.

【Preparation method】

1. Remove the scales, gills, fins, and internal organs of the mandarin fish, remove the skin on the head, wash it, cut off the fish head, spread it out, and flatten it. Use a knife to cut off the fish bones on the back of the fish (do not cut through the belly of the fish), leaving about 1 rain of spine at the tail. After removing the bones of the mandarin fish, spread it out with the skin facing down, and use an oblique knife to cut into flower cuts, with the knife reaching 4/5 of the meat, without cutting through the fish skin, make an incision at the tail, and pull the tail out through the incision.

2. Sprinkle salt, pepper, cooking wine and wet starch (a little) on the fish body and spread evenly.

3. Heat the wok and pour in vegetable oil. Heat the oil to 70%. Dip the mandarin fish in a little starch and fry it in the oil for a few minutes. Dip the fish head in starch and fry it in the oil. Fry until golden brown. Remove the fish head and place it on a fish plate with the cut side facing up. Add the fish head.

4. Put the pine nuts in the oil pan, remove them when they are cooked, and put them in a small bowl. 5. Leave a little oil in the wok, add a little clear soup, salt, sugar, tomato sauce, vinegar, bring to a boil, thicken with wet starch, add a little hot oil and stir well, pour it on the fish, and sprinkle with pine nuts.

【Features】

It is crispy on the outside and tender on the inside, with a sweet and sour marinade that tastes delicious.

Nutritional value: Mandarin fish - scientific name Mandarin fish, also known as Mandarin fish, Perch Gui. In fish taxonomy, it belongs to the order Perciformes. Among them, the fastest growing is the Mandarin fish. Mandarin fish has rich and firm meat, delicious taste, rich in protein, few bones, can nourish the five internal organs and benefit the spleen... [All Mandarin fish recipes]

Shape: A squirrel with its head held high and its tail raised

Features: Red color, crispy on the outside and tender on the inside, sweet and sour, with good color, fragrance and taste