Squirrel snapper is a classic Suzhou dish, the finished product looks like a squirrel so named. For this Jack Brothers brand squirrel snapper, thaw the fish with the bag, take it out, and simply rinse it with water. Drain the water, and pat the fish head and body with dry starch. Heat half a pot of oil until green smoke comes out, about 482°F (250°C). Dish out after frying. Heat the oil to high temperature again, about 356°F (180°C), then deep-fry the shaped fish body and fish head again until golden brown, then remove. Put water, tomato paste, and sugar into the pot according to the ratio of 1:1:1, boil, then add a small amount of salt, a small amount of thickening, and finally add a small amount of oil, after boiling, pour it on the fish body (you can also add other natural ingredients) prepare the sauce). The squirrel sea bream is finished. The fish wrapped in delicious sauce is beautiful in appearance, crispy on the outside and tender on the inside. It is a super convenient and delicious master dish that can be prepared at home.
