Recipe: Sweet and sour squirrel fish

Home Cooking Recipe: Sweet and sour squirrel fish


Sweet and sour delicious squirrel fish.



  1. Ketchup adjustment: After boiled, add tomato pieces and celery until the water is red. Remove the tomatoes and celery and add tomato sauce, sugar, red vinegar and white vinegar until thick. Pay attention to the taste.rIf you are in trouble, you can use tomato sauce, red vinegar, sugar, and water starch to make sweet and sour sauce.

  2. After the fish slaughtered the internal organs and went to the scales, the knife was cut from the side of the fish head, the meat on both sides was cut out, the fish bones were cut off, and the knife was changed into a cross-shaped diamond knife.

  3. Fish meat is salted with salt, chicken essence, monosodium glutamate, egg yolk, and evenly mixed with raw powder for use.

  4. Pour oil into the pot to flood the fish. The oil is heated to about 50% heat, and the left hand is holding the fishtail and holding the fish with chopsticks. The side of the fish is first fried in a pan and then golden.

  5. After the pot is hot, add the prepared tomato sauce and boil it. Add the water starch and thicken it on the fish.


Moderate sweet and sour, the depth of the lower knife is 2/3.

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