High score for sweet and sour fish practice. Sweet and sour fish homemade method

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.

<> "Meiheng Good Flavor Sauerkraut Fish.

Ingredients: grass carp sauerkraut, minced garlic, dried chili peppers, golden soup dumplings.

Method. 1. Remove the meat of the grass carp, put the fish bones and fish head, marinate with shredded ginger and cooking wine for 15 minutes, catch the fish fillets with salt until the mucus comes out, then clean them with water, drain the dust and water, add 1 tablespoon of white pepper, 2 tablespoons of starch, 1 tablespoon of light soy sauce and marinate for 10 minutes.

2. Fry the fish bones in hot oil until golden brown, pour in boiling water and cook over low heat until the fish soup turns milk-colored, pour in the golden soup dumplings and stir-fried sauerkraut and cook for 1 minute, then remove the sauerkraut and fish bones and spread them at the bottom of the bowl;

3. Add fish fillets to the fish soup and cook until it changes color, sprinkle with minced garlic, Sichuan pepper and dried chili peppers, heat the oil and pour fragrant.

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!

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 sticks. Ingredients: 450 grams of net fish meat and 25 grams of egg yolk.

Seasoning: 30 grams of starch, 200 grams of peanut oil, 10 grams of green onion, 10 grams of ginger, 10 grams of soy sauce, 100 grams of clear soup, 65 grams of sugar, 40 grams of vinegar.

Production process: 1. Wash the fish meat and cut it into strips with a length of 4 cm and a width of 1 cm.

2. Use egg yolk and starch to make egg yolk paste and set aside.

3. Put peanut oil in the wok, cook it over medium heat until it is hot (about 200), dip the fish sticks in the egg yolk paste and fry them in the oil until they are golden brown, and drain the oil.

4. Leave a small amount of oil in the wok, stir-fry a few times with green onion and ginger after heating, add soy sauce, clear soup and sugar to boil, hook it with wet starch to thicken, cook it with vinegar, pour the fried fish sticks into the pot and turn it evenly into the plate.

Sweet and sour fish pieces. Ingredients: 700 grams of grass carp.

Excipients: 1 teaspoon salt, cooking wine, 1 tbsp dry starch, 2 tbsp tomato sauce, 200ml water, 2 tbsp white vinegar, 1 tbsp water starch, 2 tbsp sugar.

Production process: 1. Wash the grass carp, remove the fish skin and bones, and cut it into 1 cm thick slices.

2. Put the fish meat in a basin, then add half of the salt, cooking wine and starch and mix well and marinate for 20 minutes.

3. Pour a little oil into a frying pan, heat it over high heat until it is 7 percent, and then put in the fish pieces.

4. Fry over low heat until golden brown on both sides, then remove and drain, put the tomato sauce into a small bowl, add water, sugar, white vinegar and salt and mix well to form juice.

5. Heat another pot, pour in a little oil, pour in the adjusted juice, stir well, and drizzle with water starch.

6. After thickening, pour the sweet and sour sauce on the fish pieces and sprinkle some white sesame seeds.

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.

Sauerkraut fish belongs to Sichuan cuisine and is known for its unique seasoning and unique cooking techniques. Fresh grass carp is used as the main ingredient and cooked with Sichuan kimchi. Although this dish is a folk home-cooked dish in Sichuan, it is widely spread.

The finished dish is tender, the soup is sour, delicious, and the slightly spicy file is not greasy; The fillet is tender and smooth. Sauerkraut fish was popular in the early 90s of the 20th century and has a place in restaurants of all sizes. Chongqing chefs have pushed it to the north and south of China.

Sauerkraut fish is one of the pioneers of Chongqing cuisine.

Condiments. Grass carp (to taste).

Condiments. Cooking wine (to taste), salt (to taste), egg white (to taste), chicken essence (to taste), tofu (to taste), starch (to taste), sauerkraut fish (to taste).

Cooking utensils. Deep fryer.

One. Grass carp and sauerkraut fish.

**Wrap is spine sauerkraut seasoning packet.

Three. To wash the killed fish, be sure to wash the black membrane in the fish's belly, chop off the fins, and make a cut under the gills.

Four. Gently blow off the line.

Five. Tightly clinging to the bones lowers the flesh of the fish.

Six. Place the fish skin side down under the slice and cut it diagonally into fillets about centimeter thick.

Seven. Separate the fillet from the head.

Eight. Add 1 teaspoon of cooking wine, 2 teaspoons of starch, 1 2 egg whites and salt to the fillet and marinate for 15 minutes.

Nine. Cut the tofu into cubes.

Chop the fish steak into pieces of about 5cm and cut the fish head in half.

Heat a wok and add 3 tablespoons of oil.

Sauerkraut. Add an appropriate amount of broth or boiling water to a boil.

Put the tofu fish head and fish in the water and cook for 10 minutes to bring out the umami.

Put the marinated fish fillets into the soup and spread them with chopsticks.

When the fillets boil and change color, add the seasoning and coat them with chicken bouillon, pour them into a bowl and pour a little hot oil over the fillets.

This site will share with you how to make delicious pickled cabbage fish. Have you learned how to make delicious sauerkraut fish and how long it takes to match the seasoning? We'll teach you how to make delicious sauerkraut fish with our goofy hands.

You can make delicious sauerkraut fish, which is nutritious and delicious. Hurry up and make you and your family a delicious meal. We look forward to sharing the culinary results of our delicious sauerkraut fish recipes.