中国古饌文化之清朝松鼠鱼

Squirrel Fish in the Qing Dynasty in China

 

《松鼠鱖鱼》

夜听枫桥鐘，晓汲松江水。

客行信匆匆，少住亦可喜。

且食鱖鱼肥，莫问鱸鱼美。

—宋.戴复古

 

     松鼠鱼起源於中国清代，清《调鼎集》记载：“取季鱼，肚皮去骨，拖蛋黄炸黄，作松鼠式。油、酱油烧”。文中季鱼是指石斑鱼。

     今天的中国制作的松鼠鱼更多用桂鱼或其它鱼等。这道菜要做到完美，需要註意三个要点：1.刀工，下刀稳，力度要恰好，整鱼剔骨，刀深至鱼皮，保持鱼皮完整。2.油炸，要外脆里松，鱼肉金黄，慢火中温，慢慢炸。3.调味，酸甜适口，咸味不能突出，甜味不能过腻，酸味不能浮出。

Squirrel Fish originated in the Qing Dynasty of China, the Diaoding Ji in Qing Dynasty recorded that took the season fish, boned its belly and wrapped the yolk, made it looks like the squirrel. Finally cooked with oil and soy sauce. The season fish in the article was rudd.

Today, the squirrel fish in China usually uses mandarin fish or other fish. If we want this food perfect, we need to pay attention to three points: 1. Cutting skills, we need have a steady and suitable cutting skill, boned the whole fish, the depth of cutting is to fish-skin to keep the completeness of fish-skin. 2. The deep fry needs crispy on the outside and soft on the inside, the fish and meat become yellow with slow fire. 3. Seasoning need not too sweet or salt, and the taste of sour should not obvious.