Squirrel Fish: Asa representative dish of Suzhou cuisine, renowned throughout the country.Squirrel Fish is characterized by the carving of patterns on the skin of the fish, followed by marinating, and then deep-frying in hot oil. The fish is then coated with a batter made of egg yolk and deep-fried until golden brown. Finally, it is drizzled with hot sugar and vinegar sauce. The name "Squirrel Fish" comes from its shape resembling a squirrel.How to make Squirrel FishIngredientsPreparationFish, potato starch,tomato sauce,broth, sugar, vinegar, cooking wine, salt, minced garlic, diced bamboo shoots,

dried mushrooms,

peas,vegetable oil,

shrimp, sesame oil.Steps1. Remove scales and gills from the fish, cut open and remove the internal organs, and rinse thoroughly.2. Cut off the head, and slice the fish flesh along the bones, paying attention to not cutting the tail.3. Cut the two pieces of fish flesh, with the skin facing down, into strips along the fish flesh, then cut diagonally, reaching deep to create a diamond-shaped pattern on the fish skin.4. Season with an appropriate amount of cooking wine and salt, then coat the fish head and flesh evenly with potato starch.5. In a bowl, add tomato sauce and broth, and mix with an appropriate amount of sugar, vinegar, cooking wine,soy sauce,cornstarch.6. Heat oil in a wok, heat to 80% done, first use your hand to lift the fish flesh and pour the hot oil from top to bottom, then deep-fry.7. After the fish flesh is golden brown, remove it and place it in a dish. Also deep-fry the fish head until golden brown, and place it in the dish.

8. Leave a small amount of oil in the wok, add chopped green onions, then add minced garlic, diced bamboo shoots, dried mushrooms, and peas, and stir-fry until cooked. Add the seasoning and cook over high heat until thick. Finally, drizzle with sesame oil.

9. Pour the hot sauce over the deep-fried fish and serve.

Authentic Squirrel Fish RecipeIngredientsFish, green peas,

coix seeds,dried fruits,pineapple,

eggs,

ginger,green onions, potato starch,cornstarch, tomato sauce,

white sugar,

vinegar, salt, cooking wine.

Steps1. Remove scales, gills, and internal organs from the fish, rinse thoroughly, and cut off the head. Use a knife to cut along the center of the fish, then remove the spine, leaving only the short bone at the tail.2. Spread out the fish flesh that has been deboned. Use a knife to make shallow cuts across the fish body, then make deep cuts, creating a fan-shaped pattern.

3. Sprinkle salt and cooking wine over the fish flesh, and marinate for 10 minutes.

4. After marinating the fish, add an egg yolk and mix well, then coat evenly with potato starch.

5. Heat oil in a wok to 70% done, first deep-fry the fish head until golden brown, then remove and set aside.

6. Then, use a spoon to continuously pour hot oil onto the fish flesh, and after the fish flesh has taken shape, deep-fry it. This will make the fish skin golden and crispy. Remove and place in a dish.7. In the wok, add an appropriate amount of water, then add rice vinegar and tomato sauce, and stir until boiling. Add an appropriate amount of white sugar and stir until dissolved. Add a little salt and stir until well combined. Finally, thicken with cornstarch.8. After the sugar and vinegar sauce has boiled until it forms a large foam, add the cookedfried fishand stir-fry again. Then, turn off the heat and pour the sugar and vinegar sauce over the fried fish.How to make delicious Squirrel FishKey to making Squirrel Fish1. Use fresh, live fish to cook, which will ensure that the fish is tender and flavorful.2. The knife work should be delicate, creating a fish shape that resembles a squirrel.3. The seasoning should be balanced, with a combination of sweetness and acidity, making the fish flavorful.Cooking tips1. In general, the surface of the fish has a layer of mucus, so when cutting, it is best to use a clean cloth to prevent the fish from sliding.2. When carving the flower shape, a sharp knife is best, making the operation easier. However, it is very important to be safe and not to cut yourself.3. The step of marinating the fish should not be skipped, as this is the key to infusing the seasoning into the fish. If it is not marinated, the fish will not have much flavor.4. When frying the fish, avoid stirring, especially when the fish is not fully cooked, as it will easily fall apart.Tips

1. When cutting the fish, use a knife that has been dampened. The fish will not stick to the knife.

2. When coating the fish with egg yolk, the resulting fish will be more golden and crispy.3. Deep-frying the fish twice will create a more delicious and crispy texture.The recipe from the "Squirrel Fish" restaurant.

2 Spread the fish meat, removing the bones, and slice horizontally across the fish body several times, then cut vertically through the fish body several times. This will allow you to spread it out into a wheat-like shape.

3 Sprinkle a little salt on the fish meat, then add an appropriate amount of Shaoxing wine and mix with chopped green onions and ginger. Marinate for 10 minutes.

4 After marinating, mix in an egg yolk and evenly coat with dry powder. Set aside.

5 Heat the cooking oil in a pan until it's about 70% hot. First, fry the fish head until golden brown and set aside.

6 Then, continuously pour hot oil over the fish meat using a spoon, and fry until it sets. Remove and place on a plate.

7 Add an appropriate amount of water to the pot, then add appropriate amounts of rice vinegar and tomato sauce. Stir and bring to a boil. Add an appropriate amount of white sugar to melt, then add a little salt and stir. Finally, thicken with cornstarch.

8 When the sugar and vinegar sauce has formed a large amount of bubbles, add an appropriate amount.Frying the FishAfter frying, continue to fry for a few more times, then turn off the heat. Pour the cooked sugar and vinegar sauce over the fried fish.

How to make delicious "Squirrel Fish"

Key steps

1 Use fresh, live carp to cook, which will result in tender and flavorful meat.

2 The knife work should be delicate, shaping the fish into a squirrel-like appearance.

3 The seasoning sauce should be both sour and sweet, and thin and thick, to ensure that the fish absorbs the flavor.

Cooking techniques

1 Generally, the surface of the fish has a layer of mucus, so when cutting, it is best to place a clean cloth underneath to prevent the fish from sliding.

2 When cutting flower-shaped cuts, use a faster knife, which will make the operation much easier. However, be very careful not to cut yourself.

3 The marinating step for the fish meat is essential, as it is the key step for the seasoning to penetrate the meat. Otherwise, the resulting fish meat will be bland.

4 When frying the fish, avoid flipping it, especially when the fish meat is not yet set, it is easy to scatter.

Tips

1 When cutting fish fillets, dampen the knife, which will prevent the fish meat from sticking to the knife.

2 Coating the fish meat with egg yolk will make the fried fish more golden, beautiful, and crispy.

3 Double frying will give the fish meat a better crispy texture.The secret recipe from the "Squirrel Fish" menu.