How to make sweet and sour fish is simple and delicious, how to make sweet and sour fish is deliciou

Preparation of sweet and sour fish.

Ingredients: Carp.

Seasoning: vinegar, sugar, minced green onion, minced ginger, soy sauce, refined salt, wet starch, clear broth.

Method: 1. Remove the scales of the fish, remove the internal organs, dig out the gills, and wash them. Every about centimeter distance, first straight (centimeter deep), then obliquely (2 centimeters deep), then lift the tail of the fish to open the knife edge, sprinkle the refined salt into the knife edge for a little salting, and then evenly coat a layer of wet starch paste on the knife edge around the fish.

2. Pour the peanut oil into the spoon, burn it on the fire until it is seven ripe, put the fish tail into the oil, and the knife edge will be opened immediately. At this time, use a spatula to drag the fish so that it does not stick to the bottom of the pan, fry for 2 minutes, and then turn over and fry for another 2 minutes. Then lay the fish flat and fry the fish head in the oil with a spatula for 2 minutes.

Fry for about 8 minutes, and when the fish is golden brown, take it out and put it on a plate.

3. There is peanut oil left in the stir-fry spoon, burn until it is six mature, put in the green onion, ginger and minced garlic, cook with vinegar and soy sauce, boil it into a sweet and sour sauce with the meat broth, sugar and wet starch, scoop it out with a stir-fry spoon, and quickly pour it on the top of the fish.

The fish is marinated and starched and fried in a pan, and the sauce is poured over it.

Main ingredients: 1 carp, 2 grams of salt, 2 grams of pepper, 10 grams of cooking wine, ginger, green onions, garlic, egg white, starch, flour, vegetable oil, 20 grams of sugar, 10 grams of white vinegar, 20 grams of tomato paste, a little salt, 5 grams of oil.

1. First of all, we prepare a carp, scrape off the scales to remove the internal organs and clean the fish after knocking the fish unconscious, and then cut a few knives on both sides of the fish body.

2. Add 2 grams of salt, 2 grams of pepper, 10 grams of cooking wine, a small piece of ginger cut into shreds, a white section of green onion cut into horseshoe slices, evenly spread the sauce on the fish, marinate for 10 minutes to remove the fishy taste.

3. A few grains of garlic, pat it vigorously and cut it into minced garlic, a piece of ginger, cut into minced ginger for later use.

4. Prepare a large basin, beat an egg white, grab two handfuls of starch and a handful of flour, the ratio of starch and flour is 2:1, add 5 grams of vegetable oil and a little water, and add a small amount of water until the powder is stirred into a paste that can be drawn.

5. Then take out the pickled carp and sprinkle it with a layer of dry starch, the dry powder can absorb the water on the fish, so that it is not suitable to depulp when hanging the batter, and put it into the adjusted batter, so that the surface of the fish body and the cracks are evenly coated with batter for later use.

6. After the ingredients are ready, we start to fry the fish, add an appropriate amount of vegetable oil to the pot, burn the oil to 5 into heat, when the oil surface is slightly smoking, pinch the head and tail of the fish, put the fish body into the oil pot, and fry for 3 minutes to shape the carp.

After a few minutes, the carp has been set, the carp is immersed in the oil pan and fried for another 5 minutes, during which the fish is often turned over, and the hot oil is poured on the part of the oil surface that is exposed, so that the carp is evenly heated and cooked consistently, the carp is fried, fried thoroughly, and fried until the surface is golden and the fish is removed from the pot to control the oil.

8. Then we prepare sweet and sour sauce, add a little water to the pot, add 20 grams of sugar, 10 grams of white vinegar, 20 grams of tomato paste, stir quickly to dissolve the tomato paste, and then add 1 gram of salt to the bottom taste.

9. Pour in the chopped ginger and garlic, pour in a little water starch, turn on the high heat to collect the thick soup, then add 5 grams of oil to brighten the color, stir evenly to get out of the pot, pour the adjusted sweet and sour sauce evenly on the fish, put a little coriander on the plate, and you can serve it on the table.

Main ingredients: 1000 grams of carp.

Auxiliary materials: 30 grams of chili pepper, 100 grams of shallots (white skin).

Condiments: 20 grams of rice wine, 10 grams of shallots, 8 grams of ginger, 10 grams of light soy sauce, 20 grams of sugar, 15 grams of vinegar, 2 grams of salt, 2 grams of sesame oil, 10 grams of tapioca starch (bud rice), 20 grams of cooking oil.

Steps to make it. 1. Peel and clean shallots, and hob blocks; Peel the garlic and finely chop it evenly.

2. Pour 1 teaspoon of oil into the pot and bring to a boil, add crushed garlic and diced shallots to stir-fry until fragrant, add other raw materials and boil for about 2 minutes.

3. Peel and clean the carrots and cut them into strips; Green onion cleaning and cutting into strips; Ginger slices washed, cut into strips; Wash the green pea kernels, put them in boiling water and blanch them, and remove them to dry.

4. Remove the scales and internal organs of the flat fish, cut several knives on both sides of the fish body, sprinkle with ginger slices, and move it into the wok to cook.

5. Take one-third of the sweet and sour sauce and pour it on the steamed flat fish, sprinkle with shredded green onions, shredded carrots and green pea kernels.

Ingredients: one fresh fish (carp used in traditional practice, barracuda I use) Seasoning: 50 grams of chopped green onions, 50 grams of shredded red pepper, 50 grams of shredded green onions, 10 grams of minced ginger, 10 grams of minced garlic, 25 grams of light soy sauce, 20 grams of sugar, 10 grams of vinegar, 5 grams of cooking wine, about 5 grams of salt, 10 grams of wet starch, grams of sesame oil, 50 grams of broth (can be done without water), 1000 grams of oil (100 grams of actual consumption), appropriate amount of wet starch.

3. Shred red red pepper and green onion and rinse with water and set aside.

5. Wait for the fish to fry until golden brown, remove the oil and put it on a plate for later use.

Remove the large bones in the middle of the fish and pat them with dry powder. Boil the oil until it is 7 or 8 hot, fry the fish and put it on a plate, cut the cucumber into dices, cut the carrot into dices, add tomato sauce and add sweet and sour sauce to the pot, adjust to your favorite taste, well, pour it on the fried fish in the future, it's on the line, this is the easiest way, and it's delicious!

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).