What's the name of the knife method of squirrel fish?

The knife method of squirrel fish is called squirrel fish flower knife.

The practice of squirrel fish:

1, prepare a grass carp, don't choose too small, just about 2 kg. In addition to grass carp, you can also make it with carp. Let the fish seller clean up the fish and remove the scales, gills and internal organs.

2. You can get rid of fishy smell by pulling out the fish line.

3. Many people find this step difficult. In fact, it is quite easy to operate with a few tips. Put the knife on the fishbone and start to cut down. Pay attention to the knife in your right hand and press the fish hard with your left hand. The fish sliced in this way is very neat and easy to operate. It's best to find a sharp knife instead of sawing back and forth, and strive for two or three pieces to the end.

Take a look at the fish slices when they are done, so that the fish slices will be smooth. Be careful not to cut off the fish tail, then turn the fish over and slice the other side.

5. Slice both sides of the fish, leaving a fishbone in the middle and cutting the fishbone at the tail.

6. After the main thorn of the fish is cut off, there are thorns here in the belly of the fish. Cut the thorn here in the belly of the fish obliquely with a knife.

7. Then cut the bottom of the fish belly to the fish tail neatly to form a straight line, as shown by the arrow in the above figure, that is, the fish back and the fish belly are straight, so we use these two meat exchange knives with fishbones and bones removed to make squirrel fish.

8. Stand the fish upright and cut it into strips with a knife. Be careful not to cut the skin of the fish, or the dish will fail. If you don't grasp the strength well, you can use too much force before cutting with the tip of the knife. This method is suitable for beginners to operate. The closer the cut fish is to the skin, the better the fried fish sticks will look.

9. Be careful not to cut the fish skin.

10. After vertical cutting, cut diagonally with a knife. The longer the cut fish, the better it looks. We should also pay attention to this step to make the fish flowers uniform in size. Don't cut the fish and skin. ?

1 1. Cut both sides.

12. Wash the cut fish and fish head with clear water, then squeeze out the water and add an egg yolk, a spoonful of cooking wine and salt.

13, then grab and marinate 15 minutes to let the fish taste.

14. Next, the second step of the squirrel fish is to add starch to the fish with a modified flower knife, find a bigger plate and put some starch in it. I use corn starch and put more starch in it. Then put the fish in, both sides need to be dipped in starch, and the starch should be stuck in the gap of the fish, so that the fried fish will be crisp and the head will be stained with starch.

15, and the gap should also be covered with starch.

16, this is the fish with starch. Pick it up by hand, shake off the excess starch, and the gap and surface are covered with a layer of starch. The fish knife is also beautiful.

17. Pour oil into the pan, with a little more oil. When the oil temperature is 50% hot, first put the fish head in and fry it for about three minutes, and it will be cooked.

18, this step is also crucial, and it is a step to determine whether the squirrel fish is perfect and beautiful. When frying fish, put your head and tail on your hands and put the fish in the oil pan first. Don't let go, fry for about a minute, then let go and fry the whole fish in oil.

19, then turn over, fry on both sides, and fry with a flower knife until golden brown. Fish is fried and crisp. The temperature of the stove at home is not that high, and it will be fried in about five or six minutes. Then fish out the fried fish and put them on a plate.

20. Finally, pour tomato juice on the fried fish, and a squirrel fish with beautiful shape, sweet and sour taste will be ready.