The common home-cooked method for squirrel-shaped fish

Main ingredients:Pike perch

Side ingredients:Potato

Seasonings: salt;sugar;milk wine;soy sauce;vinegar;cornstarch

How to make Squirrel Pike Perch

1 First, take a look at the raw materials: do not use large pike perch, prefer river pike perch, which can offset any deficiencies in skill.

2,head of the fish cut off and place one piece of ginger inside the fish's mouth during frying to keep it open.piece of ginger body of the fishsplit down the middle, leaving the tail section intact; remove the backbone from the center of the fish meat and make diagonal cuts on the flesh side.tail part then sprinkle with cornstarch.2corn starch.

3 Do not peel the potatoes, wash them and shred them. Mix in salt and fry until they form a pancake.pancake.

4 Heat oil in a pan to 50% heat, first fry the fish head.fry the fish head

5 Then fry the fish body.

6 Arrange on the plate for presentation.

7 Make a sweet and sour sauce with water;salt;sugar;vinegar;soy sauce;thicken with cornstarch. Pour over the fish.

Squirrel Pike Perch Ingredients Food pairing tips

　　Pomegranate and potatoes should not be eaten together: eating pomegranates and potatoes at the same time can cause poisoning, which can be neutralized with leek juice.