How to make the whole sweet and sour fish, and how to make the sweet and sour fish?

Materials. 1 yellow croaker; 1 egg, egg white; a pinch of starch; a pinch of flour; Cut green onions; Coriander; Shredded carrots; Vinegar; Sugar; Wine; a few drops of light soy sauce; salt to taste; Essence of chicken.

Method. 1. Remove the scales and wash the yellow croaker.

2. Do not break the belly of the fish, use chopsticks to reach into the belly of the fish from the mouth of the fish to remove and wash the fish viscera.

3. Slice the fish on the fish.

4. Chicken clear, a little starch, a little flour and a batter will be battered.

5. Evenly wipe all over the whole body of the fish, including the oil temperature in the sliced fish meat, when the oil temperature is about 80 degrees, put the fish in the pot and turn to low heat and slowly fry until golden, and the fish can float up in the oil pan.

6. Drain the oil and sprinkle with green onions, coriander and shredded carrots for later use to make sweet and sour sauce.

7. Add an appropriate amount of water to the pot, pour in vinegar, sugar, cooking wine, a few drops of light soy sauce, add salt and chicken essence according to personal taste, stir constantly, pour starch into the pot after boiling, and pour it into a thick juice on the fish after boiling.

Sweet and sour fish does not have high requirements for the variety of fish, and the "four big fish" can be played. The method is: remove the scales of the whole fish, and slice the body of the fish obliquely a few times, but do not cut it off. Mix the salt and vinegar together, spread evenly on the fish body and slice, and marinate for 15 minutes.

Then prepare two pots, one large and one small. Make fish in a large pot, season in a small pot, prepare a plate of powder, prepare green onions, ginger, garlic slices, salt, sugar, soy sauce, monosodium glutamate, and it is best to have gloves, aprons, and sleeves, because if you don't hold the dry humidity of the fish well, it will splash your hands full of blisters.

Put one-third of the oil in the cauldron, the amount of oil depends on whether you can cover the low part in the middle of the fish body, it doesn't matter if you have more, but don't be less, it takes a lot of oil to make sweet and sour fish, turn on the high heat to heat the oil.

While the oil is hot, place the marinated fish on a plate with the flour and roll it over on both sides so that the fish is covered with a thin layer of flour starch, so that the fish will not fall off when lifted.

When the oil is hot, the very important step ——— to start frying the fish.

To make sweet and sour fish, do not put the fish directly in the pot and fry it, the fish is not fried, it is poured out with oil.

Hold the fish tail with your hand, aim at the center of the pot, don't let the fish head touch the oil, use a stir-fry spoon to pour the hot oil from the fish tail, pour it down from the fish tail, pour it two or three times, the fish fillets will all be in an open state, the fish body is light yellow, and then lift the fish tail and put the fish head into the oil and fry it twice, fry it until golden brown, and then turn on a low fire, and then put the whole fish into the pot to fry it, turn over and fry it again, so that the fish body and the fish head are golden brown, and the fish tail can be poured on the oil with a spoon several times, while frying the fish on this small fire, When you start making soup, you generally have to open the bow left and right to make sweet and sour fish, otherwise it will not be the case.

Pour oil in a small pot, enlarge the heat to heat, turn to low heat, put a few spoons of sugar into the oil (you can put more), stir constantly, until the sugar is gelatinous in the oil, turn on the high heat, so that the sugar has just appeared white foam in the oil, pour in soy sauce, and stir, then pour water, start a small amount of thickening into the sugar, stir while hooking, be sure to hook little by little, until the whole soup begins to be thicker, stop thickening, put green onions, ginger, garlic, monosodium glutamate.

After putting green onions, ginger, garlic, and monosodium glutamate, the fish in the big pot is just fried, and the coordination of this time should be mastered, and then the fish should be put out of the pot and put it in the middle of the plate, not sideways, but vertically, so that the fish fillets on both sides can be opened to support the fish from falling, which is very good-looking, like a living one, and then pour the soup in the small pot directly onto the fish, and you can take it out to eat.

The fish that comes out of this way, the skin is really crispy, the meat is tender, don't use any flour to wrap the fish body, the fish that comes out of this way is crispy flour, not crispy skin.

Preparation of sweet and sour fish: remove the big bones in the middle of the large yellow croaker, pat it with dry powder for later use. Put the fish on the plate after frying in a hot oil pan, diced cucumbers and carrots, use tomato sauce and sweet and sour to make a sweet and sour sauce suitable for your own taste, boil and pour it on the fried fish, there is not much tomato sauce at home, so the juice is a little less, but it does not affect the taste!

Please taste it!!

Lack of grip in the main ingredient: 750 grams of carp.

Seasoning: 1 tsp salt, 3 tsp vinegar, 1 small piece of ginger, 3 cloves of garlic, 3 tbsp cooking wine, 4 tsp light soy sauce, 6 tbsp starch, 3 tbsp tomato paste, 3 bell peppers, 5 shallots, 2 tbsp sugar, 7 tbsp broth, 300 ml vegetable oil, 1 green onion, 10 tbsp water, 5 tbsp flour.

Preparation of sweet and sour fish:

1.Remove the carp, dig the gills, disembowel, guts, cramp and wash the carp and dry it (how to kill the fish easily and completely).

2.Cut the sides of the fish every 2 cm to the bone, and then cut 1 cm forward along the bone to turn the flesh upside down.

3.Spread 3 tablespoons of cooking wine, 1 teaspoon of salt, and 2 tablespoons of soy sauce all over the carp and marinate for about 10 minutes.

4.Finely chop the chives, ginger and garlic, and cut the green onions and bell peppers into thin strips; Mix 2 tablespoons of soy sauce, 2 tablespoons of sugar, 3 tablespoons of vinegar and 1 2 teaspoons of starch in a bowl of 7 tablespoons of stock or water. Put 5 tablespoons of dry starch and 5 tablespoons of flour and 10 tablespoons of water into a bowl, add water to make a paste, stir well to make a thick yogurt-like shape.

5.Pour a large amount of vegetable oil into the pot and heat it over high heat, while the fish is smeared with a layer of dry starch.

6.Cover the whole body of the fish in flour batter.

7.At this time, the chopsticks are put into the oil, there are a large number of bubbles around the Nianzhao, and there is a crackling sound, the smoke is rising, holding the fish tail on the top of the pot, and pouring hot oil on the fish with a spoon, so that the fish meat of the flower knife is turned out and set.

8.Then put the fish into the oil pan along the side of the pan, pour hot oil on the fish while frying, and fry it over medium heat until the fish skin becomes crispy and hard, and then you can turn it over and fry the other side, and fry it on each side for 2 minutes.

9.When both sides are golden brown, remove the dish and set aside, pour out the oil, leaving about 3-4 tablespoons of oil in the pan.

10.Boil the remaining oil in the pot until it is 50% hot, change the heat to low and stir-fry the ginger, green onion and minced garlic until fragrant.

11.Stir-fry in the tomato sauce for about 30 seconds and pour in the prepared broth.

12.Until the soup bubbles and becomes thick, bright and even.

13.The boiled soup is poured over the fish on the plate, sprinkled with shredded green onions and soaked red peppers.

1. Cut a few knives on the body of the fish, and the fish meat will be cooked relatively quickly.

2. Dip an appropriate amount of dough pastry powder.

3. Fry and set aside.

4. Add a little oil and stir-fry ginger and garlic.

5. Then add the carrots and stir-fry.

6. Add the onion and mushrooms.

7. Add 200 grams of tomato stock, which contains carefully selected sweet and sour tomatoes, which are served with cheese and carefully boiled broth to enhance the flavor and increase the smooth and sweet rich taste.

8. Add half a cup of water and add the green onion after it rolls.

9. Drizzle with delicious Kagome tomato stock, sprinkle with some coriander and you're done.

1.Prepare the crucian carp. After cleaning, use a knife to cut several knives horizontally.

2.Carry the tail of the fish in your hand and pour the oil over the fish with a spoon. Turn the fish that has been cut through the knife outward.

3.Put the whole strip in the oil pan and fry it.

4.until it is blown up and fished out.

5.Put a little oil in a pan and add the green onion and ginger together.

6.Then add the tomato paste.

7.Add water, a pinch of salt, vinegar, and sugar, bring to a boil and thicken with cornstarch.

8.Drizzle the soup over the fish.

Tips: 1. When the fish is changed to a flower knife, the first knife is cut obliquely to the bone in the direction of the fish head, and then cut it in the direction of the fish head by sticking to the bone, and each knife is the same.

2. When frying fish, the oil temperature should be high, and when the fish is put into the pot, you can hold the fins with your hands and limbs and place them, fix them and don't move, so as to facilitate the setting, but be careful not to fry them together, hehe.

3. The ratio of sweet and sour juice is 1:1:1:3

4. Stir the ketchup in the oil pan first to make it more red and bright, because it is fat-soluble.

5. Wipe the fish with a little salt first, which can make it more flavorful, "If you want to be sweet, add salt first", this is a kitchen secret, but the amount of salt should not be too much.

Ingredients. A carp.

Accessories. 1/2 carrot.

Garlic sprouts to taste. Green onions to taste.

Ginger to taste. Ingredient.

3 tablespoons of sugar. 2 tablespoons of vinegar.

Spoon of tomato paste. salt to taste; Pepper to taste.

Cooking wine to taste. Starch to taste.

Sweet and sour taste. Explosives are excite.

One hour is time-consuming.

Normal difficulty. Sweet and sour fish preparation steps.

The fish is scaled, gills and gutted and washed.

Use a knife to cut half a centimeter down on the fish at about 3 cm intervals, and then make a diagonal cut in the direction of the fish's head.

Evenly spread cooking wine, pepper and salt on the fish and abdominal cavity, add shredded green onion and ginger slices, and marinate for 20 minutes.

Cut the carrots into small cubes and the garlic sprouts into 5 mm pieces.

Add starch and water to make starch paste, and the starch paste should not be too thin, otherwise it will not be able to hang the paste. Rub the starch paste on the fish with your hands, and also rub it to the place where the manuscript is cut.

Heat the oil in the pot, and when it is 7 hot, hold the tail of the fish in one hand and pour the oil on the cutting knife with a spoon in the other hand until the fish is turned outward and set.

Place the fish in a pan and fry over low heat until the fish is cooked through. Try not to turn it over to prevent the fish from breaking, and you can use a spoon to pour hot oil over top of the fish constantly.

Turn up the oil temperature, put the fish in the pan again and fry it over high heat, and fry the skin until it is crispy and put it on a plate.

Leave a little oil in the pan and stir-fry the diced vegetables.

Put the tomato paste in a pot and stir-fry slightly, pour in an appropriate amount of boiling water, add sugar, vinegar and an appropriate amount of salt.

After the sweet and sour sauce is boiled, add an appropriate amount of lead and filial piety water starch and burn until thick, and you can add a little cooked oil to make the soup shiny.

Pour the sweet and sour sauce evenly over the fish.

Sugar touches vinegar and fish laughs at the lead sedan chair method.

The carp is gutted, cleaned with a cutting knife and sprinkled with salt. Pat a layer of wet starch on the fish, put it in a pan of oil, fry it until golden brown on both sides, take it out and put it on a plate for later use. Add vegetable oil to the pot, add green onions, ginger and garlic after heating, soy sauce sweet and sour rock, boil water and thicken with starch.

Quickly remove from the pan and pour over the fish. Slow.

Sweet and sour fish. When I was a child, my father loved fishing, and every time he came back from fishing, he would find a way to make it for me and my mother. My favorite thing to eat is sweet and sour fish.

Materials. 1 fish.

30 grams of white vinegar.

20 grams of sugar.

2 tablespoons cooking wine.

Salt 3 grams. Ginger 20 grams.

150 grams of water.

Tomato paste 2 tablespoons.

Starch to taste.

Tomato 1 pc.

Essence of chicken to taste.

Thirteen spices to taste.

MSG to taste.

Sweet and sour fish preparation steps.

Save the practice to your phone.

Step 1: Remove the carp from the scales, dig the gills, shave the abdomen, remove the internal organs, wash it, wipe it dry, and then scratch the fish a few times.

Step 2: Wash the green onions, ginger and coriander, chop the green onions, peel the sauce and cut the sedan slices. Peel and dice the tomatoes.

Step 3: The fish is sold in cooking wine, and then the fish is evenly touched to remove the fish, and then the chicken essence is touched, and the thirteen spices are evenly marinated for 10 minutes. Then coat evenly with a layer of flour.

Step 4: Heat the oil, when the oil is hot, put the fish into the pan and fry it until golden brown, remove the oil.

Step 5: Leave the bottom oil in the pot and fry the tomatoes, then add vinegar, sugar and salt and stir-fry evenly, pour in the tomato sauce and stir-fry evenly, add water and bring to a boil over high heat, and boil over low heat until thickened.

Step 6: Put the fried fish on an oil-free and water-free plate. Boil the sweet and sour sauce and pour it on top with chopped green onions and coriander. Served!

Teach you the home-cooked recipe of authentic sweet and sour fish, sweet and sour, crispy on the outside and tender on the inside, you can learn it in 2 minutes! As a fish lover I love, I love boiled fish, pickled cabbage fish, chopped pepper fish head, sweet and sour fish, and my favorite is sweet and sour fish. When I was young, my grandmother's favorite dish was roasted sweet and sour fish, so I often watched it and learned some secrets.

Let's take a look at how to make sweet and sour fish, generally I buy grass carp as a raw material, in order to make the fish thoroughly flavorful, I cut the fish into pieces, so that the taste is better. After cooking, pour a layer of oily sweet and sour, the fish meat is tender, with crab flavor, fresh and sweet and sour, very delicious, to ensure that you still want to eat after eating.

Sweet and sour fish pieces. by M. Kitchen.

Ingredients: 400 grams of grass carp and fish pieces, half a bowl of tomato paste, 5 tablespoons of sugar, appropriate amount of minced ginger, appropriate amount of minced green onion, appropriate amount of cooking wine, 1 tablespoon of refined salt, appropriate amount of Sichuan pepper, appropriate amount of cornstarch, appropriate amount of white garlic.

2.Then sprinkle with cornstarch and stir well

3.Heat a pan with olive oil, add peppercorns to make it fragrant, and then add the fish pieces

4.Fry the fish until it is 7 minutes cooked, drain the oil and set aside

5.Pour out the excess oil from the fried fish, then pour in the prepared minced green onion, ginger and garlic and stir-fry until fragrant, add tomato paste and 4 tablespoons of sugar and stir-fry evenly, pour in half a bowl of water and 1 tablespoon of cooking wine and bring to a boil

6.Mix the juice, drain the water slightly, add the fish pieces, continue to simmer, let the fish pieces and juice fully absorb, and then start the pot (if you don't like too much juice, you can dry it a little).

Fishing, Hunan Sihai, Hunan Caiyu, King Boxed Fish, Hunan Sihai, Spicy Hairy Fish, Small Dried Fish, Snacks, Free Shipping.

Purchase**. Cooking Tips:

1.Look at the shape of a fish. Heavily polluted fish have abnormal morphology, some have large heads and small tails, curvature of the spine and even deformity, and some have yellow epidermis and blue tail.

2.Look at the fish's eye. Fresh fish with a plump and protruding cornea and a clear cornea; If the eyeball does not bulge, the cornea is wrinkled, or there is bruising in the eye, it is not fresh.

3.Sniff the gills. The gill filaments of fresh fish are bright red, the mucus is transparent, and it has the salty smell of saltwater fish or the earthy smell of freshwater fish; The gills of stale fish are darkened and grayish-red or grayish-purple, and the mucus is fishy.

4.Touch the fish. The surface of fresh fish has transparent mucus, and the scales are shiny and tightly attached to the fish body, and it is not easy to fall off; The mucus on the surface of stale fish is mostly opaque, and the scales are glossy and easy to peel off.

5.Pinch the fish. The fresh fish meat is firm and elastic, and the depression disappears immediately after acupressure, and there is no peculiar smell; The stale fish is slightly loose, and the depression disappears slowly after acupressure, and it has a slightly fishy smell.