Eat "fish" for Chinese New Year's Eve, every year, come and feel the joy of eating a whole fish

The pace of the New Year is getting closer and closer, and the happiness of foodies is of course indispensable to food, as the saying goes, "no fish is not a feast", "Eat fish in the New Year, there is more than every year"!

The shape of the squirrel fish is beautiful and chic, crispy on the outside and tender on the inside, sweet and sour, suitable for all ages, and the sweet and sour sauce poured on the squirrel fish is red and bright, which represents our prosperous life.

【Ingredients】

Edible oil, tomato paste, rice wine, white vinegar, water, sugar, white pepper, salt, egg white, starch, water starch.

【Directions】

Prepare a sea bass, remove the head, split the middle heavily, remove the middle bone, notice that the tail is a fish bone that cannot be cut, and the two pieces of fish flesh should be connected to the tail.

Cut the fish with an oblique knife, taking care not to cut the skin, and cut it into a water chestnut shape.

Rinse the fish head and meat with clean water to remove the fishy smell, blot the water with kitchen paper, and marinate for 10 minutes with salt, rice wine, pepper and chicken essence.

Evenly coat the marinated fish with cornstarch and shake off any excess cornstarch.

Pour wide oil into the pan, boil the oil temperature to about 80 degrees, fry the pine nuts in the pan for about 10 seconds, and then wait for the oil temperature to be about 170 degrees and fry the fish. Here you can use chopsticks to hold the neck of the fish, and the other hand holds the tail of the fish to fry it, which can have a shaping effect, and the head of the fish should also be fried thoroughly.

Fry the fish until golden brown and remove the oil, pour out the oil in the pan and let it settle down to cook other dishes.

Leave the bottom oil in the pot, pour in tomato sauce, white vinegar, sugar, mixed vegetables, a little water starch to thicken and cook, and pour the sweet and sour sauce on the fish.

Tips:

1. The fish can be larger, the fish meat is thicker, and the fish meat should be cut evenly with each knife, so that the fish is beautiful enough.

2. When the fish is wrapped in cornstarch, pay attention to the gap between the knife cuts, and be sure to pat off the excess powder when frying in the pot, otherwise you will eat the dough and affect the taste.

3. The juice of squirrel fish can be adjusted according to personal preference, this is my personal taste, I like to be sour and sweet.