How do you make a sweet and sour fish ?

Ingredients: 1 piece of grass carp belly, 1 egg, a small amount of red head green onion.

Seasoning: Tomato paste, sugar, vinegar, cornstarch.

Method: 1. Chop the fish belly into pieces and marinate it with an appropriate amount of salt, pepper, rice wine, and minced ginger for more than 10 minutes.

2. Stir the eggs and corn starch to make a paste, put the fish pieces on the paste, and fry the crispy fish pieces in a large hot oil pan.

3. After the fish pieces are removed from the pot, heat the oil in the pan, re-fry the fish pieces until golden brown, and put them on a plate.

4. Leave a small amount of oil in the pot to fry the red head green onions, then add sugar, vinegar, tomato paste, salt, and water to cook into a thick sauce (if you add too much water, use cornstarch to tick the owe), and pour the juice on the freshly fried fish pieces.

Sweet and sour fish Ingredients: 1 flat fish, 300 grams of green bean kernels, 1 carrot 3 stalks, 2 green onions, 2 slices of ginger.

Preparation: Peel and wash the onion and cut it into cubes; Peel the garlic and finely chop it evenly.

Heat 1 tablespoon of oil in a pot, add minced garlic and diced onion and stir-fry until fragrant, add other ingredients and bring to a boil for about 2 minutes.

Peel and wash the carrots and cut them into shreds; Wash and shred the green onions; Wash the ginger slices and cut into shreds; Wash the green peas, blanch them in boiling water, remove and drain.

Wash the scales and internal organs of the flat fish, cut several knives on both sides of the fish body, sprinkle with ginger shreds, and move it into the steamer to steam.

Take one-third of the sweet and sour sauce and pour it over the steamed flat fish, sprinkle with shredded green onions, shredded carrots and green beans.

Features: Sweet and sour.

Take the gram,. , gram pot raw, remove the noodles, and the slices of fish into sour slices 2. Put 4 handfuls of pot salt, gills on the knife, and prepare the fine fish to boil, that is, 0 wine and egg flavor poured vegetables.

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Loose 0 fish carp bell pepper together.

Fragrant will be the fish essence boiled chicken on the gram cooked. Drunk and fishy.

1 dish of ginger. Soak the inner carp soup 4 soak 0 into 10, and go to the section. 1, go to the gram soup clear Xu 1 clear fish put the cut flavor 3 system, leprosy 3 mix a petal 2 flavor pepper pot net gram 5 fried oblique pot.

Under the big head, add 3 green and 1 gram of 2 hu bubble acid to 54 to use, enter, petal, and 1 evenly.

The fish is evenly grafted, and the soup pepper is 3 generals, and the layer is boiled upside down. Fish shake main pulp 1 soup fish essence boiled right egg wash. After the ingredients are mixed, the pepper acid floats into a slices of soil and soaks, fish oil is in, 7 out of the soup and the auxiliary materials are bone alcohol, and the salt is fried.

The pot noodles are spicy, skimming the abdomen 5 end of the knife, will use, (green material, fan fish fillet, with salt meat after the juice head even 4 into the roast drip. The left pepper boils for a year.

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Inner block scales. Wash the ginger into the heat, gram 5 sticks into, pepper oil and then fish and chicken, burn 0 essence. Old.

1. Remove the carp, dig the gills, cut the abdomen, remove the internal organs, and cramp the carp, clean it, and wipe it dry.

2. Cut every 2 cm on both sides of the fish body to the fish bone, and then cut 1 cm forward along the bone to turn the fish meat up.

3. Rub 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 onion and bell pepper into thin strips; Then put 2 tablespoons of soy sauce, 2 tablespoons of sugar, 3 tablespoons of vinegar and 1 2 teaspoons of starch in a bowl with 7 tablespoons of stock or water to make juice; 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 lot of bubbles around it, and there is a crackling sound, the smoke is rising, and the fish tail is held on the top of the pot, and the hot oil is poured on the fish with a spoon to make the fish meat turned out and shaped.

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 skin of the fish becomes crispy and hard, then you can turn it over and fry the other side, and fry it for 2 minutes on each side.

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, and the sweet and sour fish is ready.

Sweet and sour fish chunks

Ingredients: boneless white fish fillet, onion.

Seasoning: tomato juice, oil, salt, sugar, vinegar, pepper, starch.

Method: peel and shred the onion, pat the garlic into minced garlic, chop the green onion, wash the fish fillet and wipe the water dry, add salt and pepper to marinate for ten minutes, put oil in the pot and burn it until it is hot, sprinkle starch on both sides of the fish fillet, put it in the pot and fry it until golden brown, then add a little water, simmer until the fish fillet is cooked, put it on a plate for later use, heat the pot, stir-fry the garlic until fragrant, then add the onion and salt to fry softly, then add tomato juice, sugar and vinegar to boil, pour in the fish fillet and stir-fry evenly, and then you can get out of the pot.

Sweet and sour hairtail

Ingredients: Hairtail.

Seasoning: oil, dark soy sauce, salt, sugar, vinegar, chicken finch essence, starch, ginger, green onion, garlic.

Method: Wash the hairtail and cut it into sections, add salt and marinate for ten minutes, slice ginger and garlic, chop the green onion, heat the oil in the pot, fry the hairtail until golden brown, drain the oil and set aside, leave the bottom oil in the pot to heat to fifty percent hot, stir-fry the ginger slices, chopped green onions and garlic slices, add the cavity of the betta fish and stir well, then put in the dark soy sauce, salt, chicken essence and water to simmer until the juice is about to be collected, then put in sugar and vinegar, and the juice can be thickened after the pot.

Sweet and sour dragon fish

Ingredients: Longli fish.

Seasoning: oil, Thai sweet and sour fish paste, salt, cooking wine, green onion, ginger.

Method: Wash the dragon fish and cut the fish fillet, add cooking wine to marinate for ten minutes, drain the water, slice the ginger, cut the green onion leaves, chop the green onion, put a small amount of oil in the pot to heat, stir-fry the green onion and ginger, and then put the fish fillet into the pot and fry it until golden brown, then pour the Thai sweet and sour fish sauce into the pot, turn over the fish pieces after boiling and then cook until it tastes, and then put it on the plate.

Sweet and sour mackerel fillets

Ingredients: mackerel, onion, tomato.

Seasoning: oil, salt, monosodium glutamate, ketchup, sugar, vinegar, cooking wine, garlic, green onion.

Method: Wash the mackerel and cut it into pieces, add salt and marinate for ten minutes, heat oil in the pot, fry the mackerel pieces until golden brown on both sides, remove them for later use, slice the garlic, cut the green onion into sections, cut the onion into pieces, cut the tomato into pieces, heat the oil in the pot, stir-fry the garlic, then add the onion and tomato to fry, pour in a little cooking wine, then add tomato paste, salt, monosodium glutamate, sugar, vinegar and water, and then add the mackerel pieces and simmer until the juice is collected.

These sweet and sour fish are all delicious, and the nutrition of the fish is relatively high, you can try it!

Method 1. Method.

1. Cut 3 parts of the fish on both sides, dry the sauerkraut, cut it into thin strips, chop the red pepper, and cut the ginger into pieces;

2. Put the wok on medium heat, boil the cooked vegetable oil until it is 60% hot, and remove it when the fish is fried and yellow;

3. Leave oil in the pot, add soaked red pepper, ginger and chopped green onion, then mix in the broth, and put the fish into the soup. After the soup boils, move to low heat, add pickled cabbage, cook for about 10 minutes, and then rinse and put on a plate. Add vinegar to the pan.

Features: Sichuan home cooking. It is made with fresh grass carp as the main ingredient and Sichuan pickles. Although this dish is a folk home-cooked dish in Sichuan, it is widely spread, and the meat of the finished dish is delicate.

Method two. Production process:

1. Wash the carp with scales, gills, abdomen, and internal organs, remove two fish flesh with a knife, split the fish head, and make the money bone into blocks. Wash the pickled cabbage and cut it into sections.

2. Put the wok on the fire, put a little oil to heat, add peppercorns, ginger slices, and garlic cloves to fry the fragrance, pour in the pickled green cabbage and stir-fry to bring out the flavor, add soup to boil, add fish heads and fish bones, and boil over high heat. Skim off the foam of the soup and add cooking wine to remove the smell. Then add refined salt and pepper for later use.

3. Cut the fish obliquely into centimeters of knifefish fillets, add refined salt, cooking wine, monosodium glutamate, and egg white, and mix well to make the fish fillets evenly coated with a layer of egg pulp.

4. After boiling the soup in the pot to bring out the flavor, shake the fish fillets into the pot. Heat oil in another pot, stir-fry the minced chili peppers until flavorful, then pour into the soup pot and cook for 1 to 2 minutes. When the fish pieces are raw and cooked, add monosodium glutamate and pour them into a high-standing soup basin.

Sauerkraut fish is a famous specialty dish in Sichuan, it is tender and refreshing, appetizing and spleen-invigorating, refreshing and refreshing, and delicious before the soup is dissipated, I hope you can taste this unique dish.

First, coat the whole body of the fish with seasoning, light soy sauce, soy sauce, salt, about 20 minutes, let the fish taste.

2Wash the pot and wipe the water clean, put the oil, according to the size of your fish, the oil temperature should not be too high, almost put it.

Go in and fry, one side is fried, the fire is extinguished, the oil temperature is lowered and then turned over and fried on the other side, otherwise the meat will be stained to the bottom of the pot, if the oil of the fried fish is put a lot, the fish is floating up, then there is no need, after the fish is put on a plate and put aside.

3. When the fish is ready, it's time to cook the sauce, put the water first, not too much, but if you like to put the juice and bibimbap, you can put more, the water is almost boiled in the pot, put the ketchup, which is half of the water, and then light soy sauce, salt, oil, all according to.

Their taste is heavy or light to put in, soon very sour, at this time put vinegar, and then cook for a while, maybe the landlord will say that I forgot the main point, sugar, did not forget, those who have cooked know that if the sugar is put early, the pot will burn, so finally put the sugar in at that time, if there are pineapple pieces, also put it in, adjust the maximum fire and stir constantly, at this time the color will be very red, keep boiling the juice until it feels almost good, turn off the fire, pour the sour juice on the fried fish, and you're done.

Because the fish is fried and dried, it will absorb a part of the sweet and sour juice into the fish, and the surface of the fish is crispy when eaten, but the meat is sweet and sour

Material. 1 barn fish, half a green and red pepper, a piece of ginger, 2 tablespoons of tomato sauce, 1 teaspoon of sugar.

Method. 1.Cut a bite in the belly of the fish, take out the internal organs, dig up the gills and clean them.

2.Cut a cross knife on both sides of the fish, evenly coat 1 teaspoon of salt on both sides and marinate for 15 minutes.

3.Heat the oil in a pan, put the fish in the warehouse and fry it over medium low heat for 6 8 minutes, turn off the heat and cool for 5 minutes before turning over, so that the fish skin will not be broken.

4.After turning over, continue to fry for 6 8 minutes, add shredded ginger, sprinkle with 1 tablespoon of water, cover with a lid, simmer over low heat for 5 minutes, turn off the heat and cool before serving.

5.Stir-fry shredded ginger and chili rings in a hot oil pan, add 2 tablespoons of tomato sauce, add 1 tablespoon of water, add 1 teaspoon of sugar, and cook into a sweet and sour sauce.

6.Drizzle the sweet and sour sauce over the barn fish and you're good to go.

Sweet and sour fish is a dish, the main ingredients are fresh fish late pei, flour, seasoning is tomato paste, edible salt, sour (lime juice, citric acid, malic acid and other edible acids), etc., through the method of frying and roasting. Here's how:

1. Prepare fresh fish, add salt, a little soy sauce, sugar (a small amount), ginger juice to serve only an appropriate amount, and marinate in wine for 1h.

2. Put an appropriate amount of oil (just enough to fry) in the pot and heat it, put the marinated fish in it and fry it until golden brown on both sides.

3. Drain and drain the oil.

4. Mix the fish and flour cornstarch (3:1), appropriate amount of sugar and salt. Sprinkle some more powder before serving.

5. Fry in seventy percent hot oil, remember not to be too hot, otherwise it will be called "charred on the outside and tender on the inside", and fry until golden brown.

6. Prepare sweet and sour solution--- vinegar (optional lime juice, citric acid, malic acid and other edible acids according to personal taste, pay special attention to the volatile vinegar), sugar, and warm water.

7. Put the sweet and sour solution into the pot (if you find that there is a lot of oil in the pot, get some out), after heating, add an appropriate amount of tomato sauce.

8. When the juice is concentrated and viscous over medium heat, add the fish, turn it over a few times, and finally add chopped green onions.