Squirrel Fish Exclusive

Finished product image.

Preparation method: Clean the grass carp and set aside.

Remove the head and tail of the fish, and use a knife to cut the meat from the back of the fish from head to tail. Slice the fish meat diagonally, being careful not to cut through the skin.

After cutting the fish, turn it over and cut it diagonally.

After the fish is cleaned and cut, soak it in clean water for half an hour, add an appropriate amount of cooking wine, a little salt, and some green onions, ginger, and garlic, to remove the blood.

Drain the fish of excess water, and use a kitchen towel to pat the surface of the fish dry, set aside.

Coat the surface of the fish evenly with starch, then shake off the excess starch.

Heat the oil to the right temperature and fry until golden and crispy, then remove.

Once the fish is fried, place it on a plate and set aside. Use the fish belly meat to cut out the head of the squirrel, coat it fully in starch, fry it until cooked, then remove and place it on a plate.

Add an appropriate amount of oil to the pot, then add a suitable amount of salt, sugar, white vinegar, a little light soy sauce, ketchup, and water-starch mixture, and cook until it becomes a yogurt-like paste, then turn off the heat.

Pour the sauce over the surface of the fish, and it is ready to eat. Use Sichuan peppercorns to decorate the eyes and nose, and pine needles to decorate the whiskers.