Squirrel mandarin fish is a traditional dish in Suzhou, China, which belongs to the Huaiyang cuisine. This dish is known for its unique sweet and sour taste, crisp texture, and beautiful shape.

The characteristics of the squirrel mandarin fish are that the whole body is golden, the head is open, the tail is slightly upturned, the shape is like a squirrel, when the marinade is poured on the mandarin fish while it is hot, it will make a snorting sound, like a squirrel screaming, hence the name.

The picture comes from the Internet

Ingredients:

• 1 osmanthus fish (appropriate size)
• A pinch of cooking wine
• Pine nuts to taste
• A pinch of pepper
• Tomato sauce to taste
• 500 grams of vegetable oil
• 40 grams of wet starch
• Salt to taste
• 15 grams of vinegar
• Fruit cubes to taste

Nutritive value:

The main ingredient of squirrel mandarin fish is mandarin fish, which is rich in high-quality protein, fat, vitamin B1, phosphorus, iron and other nutrients, which has the effect of nourishing the spleen and stomach.

In addition, mandarin fish also contains a variety of trace elements, which are very beneficial to human health.

Cooking Preparation:

1. Remove the scales, gills, fins, and internal organs of the osmanthus fish, remove the leather coat on the head, wash it, cut off the head of the fish, spread it out, and pat it flat. Use a knife to cut off the bones on the back of the fish (do not cut the belly) and leave about 1 cm of backbone at the tail. After the fish is deboned, spread out with the skin facing down, cut into a flower knife with an oblique knife, the knife is four-fifths deep into the meat, do not cut the skin of the fish, make an opening at the tail, and pull the tail out of the knife.
2. Sprinkle the fish with salt, pepper, cooking wine, and wet starch (a little) and coat well.
3. Wok on the fire, heat and pour in vegetable oil, the oil is hot to seventy, dip the osmanthus fish in a little starch, put it in the oil pan and fry for a few minutes, the skin is golden, the fish meat is cooked, and then the fish head is dipped in starch, put it in the oil pan to fry, fry until it is golden brown and take it out, put the side with the flower knife face up in the fish plate, and put the fish head on it.
4. Put the pine nuts in a warm oil pan, wait for the oil to heat and fry for half a minute, then remove and put in a small bowl for later use.
5. Leave a little oil in the wok, put in a little clear broth, add salt, sugar, tomato paste, vinegar, after boiling, thicken with wet starch, add a little hot oil and push evenly, pour it out of the pot on the fish, sprinkle with pine nuts and fruit grains.

Palate and flavor:

Squirrel mandarin fish is known for its sweet and sour taste, crispy on the outside and tender on the inside, and golden in color.

After deep-frying, the fish is crispy on the outside and juicy on the inside, and with a special sweet and sour sauce, the flavor is rich and memorable.

Suitable for:

It is suitable for people with weak physique, fatigue and thinness, and spleen and stomach qi deficiency.

Eating scene:

Squirrel mandarin fish is often served as a feast delicacy and is suitable for a variety of formal and informal gatherings. Especially in the Gangnam region, this dish is regarded as an important dish in banquets.