How to make sweet and sour small fish Steps to make sweet and sour fish

Material. 750g carp, 5g salt, 4 tbsp soy sauce, 3 tbsp vinegar, 1 piece of ginger, 1 head of garlic, 3 tbsp cooking wine, 1 tbsp starch, 50g tomato paste, 3 pickled red peppers, 50g shallots, 2 tbsp sugar, 1/2 cup broth.

Method. 1. Clean the carp after scaling, digging the gills, disemboweling, internal organs, and cramps, wipe the water dry, and use a knife to draw at equal distances on both sides of the fish.

Five, six knives. Rub the carp all over the carp with cooking wine, salt and half of soy sauce and marinate for about 10 minutes; minced ginger and garlic; Half of the chives are finely chopped and half finely shredded; Remove the seeds from the soaked red pepper and cut into shreds; Put the other half of the soy sauce, sugar, vinegar, and half of the starch in a bowl of soup or water to make a sauce.

2. Apply the remaining starch evenly over the whole body of the carp.

3. Put oil in the pot and boil until it is hot, hold the fish tail, fry the fish head a little first, and then slowly slide the fish body into the oil.

4. When both sides are golden brown, remove the dish and set aside.

5. Put about one or two oils in the pot and boil until it is 50% hot, then change the heat to low and fry the ginger, green onion and minced garlic until fragrant.

6. Stir-fry in tomato sauce for about half a minute.

7. Change the heat to cook and thicken the juice.

8. Pour the sauce over the body on the plate, sprinkle with shredded green onions and soaked red peppers.

Sweet and sour small fish is one of the eight famous banquets in Yangzhou: a number of small fish (I choose the size of a little thumb, silver, headless, walmaert here is sold, ready-made bags).

Old ginger, green onion or sesame soy sauce (do not use dark soy sauce, light soy sauce or fresh soy sauce, spicy soy sauce can be) vinegar sugar frying oil two: The method is to thaw the small fish bought, drain the water and spread it on the ** (I use a baking sheet, the area is large enough).

Dry in a dry or ventilated place (this step is mainly for the crispy texture of the small fish and to prevent splashing during frying, if you want to save time, you can gently dry it with thick, absorbent paper).

Seasoning, take a big bowl, add soy sauce, sugar, vinegar, ginger according to your own preferences, you can also put in hot sauce or chili oil if you like spicy, and then mix well (my own ingredients are sour and sweet and slightly spicy, it is recommended to put more sugar and vinegar, and then take chopsticks to dip it and taste the taste, then add a little soy sauce, and finally pour a little chili oil on it) mix well and put it in the refrigerator for later use.

Take out the seasoning, heat a small half pot of oil in the pot, it is recommended to use high heat, and then start to fry the small fish, and when the small fish have become golden brown, take it out when it is hard, put it into the cold seasoning (you will generally hear a slight tempting squeak) and then stir it, take it out after a few seconds, put it on a plate, pay attention, the small fish is fried while fishing, and then quickly put in the seasoning, so that the flavor in the seasoning will seep into the small fish, and the small fish can not be soaked in the seasoning for too long, because it will not be crispy.

This makes a plate of crispy, sweet and sour, delicious sweet and sour small fish, and it is not too fishy.

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 juice 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 in 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 many times 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 pan, and soak and fry for 3 minutes to shape the carp.

After a few minutes, the carp has been set, all the carp is immersed in the oil pan and fried for 5 minutes, during which the fish is often turned over, and the hot oil is poured on the part that exposes the oil surface, so that the carp is evenly heated and cooked consistently, the carp is fried, fried thoroughly, 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.

1.Finely chop the green onion, ginger and garlic, add the grass carp to salt, cooking wine and minced green onion and garlic, marinate for 30 minutes, drain the oil and set aside.

2.Stir together the vinegar, sugar and salt and set aside.

3.Add oil to the pot, add green onions and stir-fry until fragrant, put the fish in the pot, add sweet and sour sauce, add soy sauce, stir-fry, add water, bring to a boil over high heat, turn to low heat and cook for 10 minutes, and finally add water starch to thicken, and remove from the pot.

Sweet and sour carp: 1The key to sweet and sour crispy fish is the bowl of sweet and sour sauce, sweet and sour sauce, which can be mixed in the ratio of 2 parts sugar, 1 part vinegar, and 2 points of water to achieve the best sweet acidity. Of course, this ratio is not a simple formula as 1 plus 1 equals 2, but it is necessary to adjust according to your own appetite to find the most suitable ratio for you.

2.When frying fish, you need to grasp the temperature of the oil, if it is cold, it will not be colored, and if it is too hot, it will not be cooked on the outside and inside, so you must fry it again.

Method 1:

1. Remove the scales, gills and internal organs of the fish.

2. Use a knife to cut obliquely in the direction of the head of the fish about 3 cm apart.

3. Evenly spread cooking wine, pepper and an appropriate amount of salt on the fish body and abdominal cavity, add shredded green onions and ginger slices, and marinate for 20 minutes.

4. Cut the carrot into small cubes and cut the garlic sprouts into about 5 mm pieces.

5. Add starch and water to make starch paste, rub it on the fish with your hands, and wipe it on the cut place (the starch paste should not be too thin, otherwise it will not be able to hang the paste.)

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

7. Put the fish in a pot and fry it over low heat until the fish is cooked.

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

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

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

11. After the sweet and sour sauce is boiled, add an appropriate amount of water starch and boil until thick, and you can add some cooked oil to make the soup bright.

12. Pour the sweet and sour sauce evenly over the fish.

Method 2: 1. Prepare a carp and clean it.

2. Prepare side dishes: green and red peppers, onions, ginger, chives.

3. After the carp has removed the tendons. Starting from the end of the head, tilt the fish at an angle of about 45 degrees, put the fish on a flower knife, and then slice it again at a distance of about 2 to 3 centimeters.

4. Carp with a good flower knife. Remember that the knife edge is tilted to the flower knife, do not cut straight.

5. Put the fish with a good flower knife into a larger plate, evenly smear a layer of cooking wine and salt, then add the crushed ginger and green onion, grasp and marinate for half an hour to remove the smell and taste.

6. Mix the flour and starch together, slowly add water, and stir into a bowl of thick silk batter.

7. After marinating the carp, remove the green onion and ginger, and hang a layer of batter evenly on both sides.

8. Heat an appropriate amount of oil in the pot, add the carp when it is hot, fry until the skin is set, turn to medium heat and fry for about 3 minutes until cooked, take out, heat the oil again, and then fry the carp for about 30 seconds until the surface is golden and crispy, remove and drain the oil and put it on a plate.

9. Before frying the fish, during the time when the fish is marinated, prepare the ingredients: shred half a green pepper and half a red pepper, a small piece of onion, and also cut the green onion into shreds.

10. Add 5 tablespoons of tomato sauce to the tablespoon of sugar and 2 tablespoons of balsamic vinegar and mix well.

11. Go to another pot, heat a little oil, and stir-fry until fragrant.

12. Spread evenly on the body of the fish.

13. Heat a little oil in a pot, add green onion and ginger and stir until fragrant.

14. Add the adjusted tomato sauce and fry over medium heat until bubbling and fragrant.

15. Add an appropriate amount of water starch to thicken.

16. Pour evenly into the plate while it is hot and eat it hot. Crispy crust, delicious fish, sweet and sour sauce.

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, 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 fried golden brown, take out the plate and set aside, pour out the oil, about 3-4 tablespoons of oil remain in the pot 10, the remaining oil in the pot is heated to 50%, change the heat to low and fry the ginger, green onion and minced garlic to make the fragrance 11, fry the tomato sauce for about 30 seconds, and pour in the adjusted soup.

12. Until the soup in the pot bubbles and becomes viscous, bright and even, pour the boiled soup on the fish on the plate, sprinkle with shredded green onions and soaked red peppers.

I don't like to eat sweet and sour dishes, I happened to do it for the baby once, this snack fell in love with the sweet and sour taste, I also followed the improvised to eat very fragrant, who let us not be picky eaters, the baby is not very fond of eating fish, mainly because of the trouble of spitting thorns, I want to buy a grass carp, less spines, helpless are very large, at noon the child's father does not go home to eat, our mother and daughter can only buy a small fish, so we have to buy a crucian carp. In order to let the child eat more fish, she made the sweet and sour flavor she loved, and she didn't dare to put more sugar, which was wrapped in starch and fried, and then added sugar, although the taste was not bad, I really couldn't eat more.

Ingredients: crucian carp.

Excipients: ginger, green onions, salt, white vinegar, oil consumption, water starch, cooking wine Steps: 1. Prepare the raw materials.

2. Clean up the fish, cut a knife next to the head and tail, and pull out the tendons.

3. Clean up the fish, cut a knife next to the head and tail, and pull out the tendons.

4. Add an appropriate amount of salt and cooking wine to marinate for half an hour.

5. Finely chop the ginger, garlic cloves and green onions.

6. Add an appropriate amount of starch to an appropriate amount of water and make a paste.

7. Hang the fish in the paste.

8. Add an appropriate amount of oil to the pot, burn until it is hot, fry the fish until golden brown on both sides, put it on the plate 9, leave a little base oil in the pot, add a little sugar, add tomato paste, green onion, ginger, minced garlic and stir-fry, then add an appropriate amount of light soy sauce, a little oyster sauce, white vinegar, add a little water to boil, it is best to add water starch and stir well.

10. Pour in the sweet and sour sauce.

Cooking skills 1: The tendons of the fish must be removed, and the black membrane of the internal organs must be cleaned;

2. The starch paste of the hanging paste should not be too thin;

4. Pay attention to the degree of frying should be just right, the frying time is too short and it will not be delicious, if it is fried, it will cause protein denaturation, and carcinogens may be produced.

Ingredients: grass carp pieces, white sesame seeds, sugar, ginger and garlic, red pepper, Sichuan pepper, balsamic vinegar, cooking wine, light soy sauce, oil and salt.

Method 1: Put the grass carp pieces into a bowl, add an appropriate amount of salt, ginger slices, red pepper and Sichuan pepper, mix evenly and marinate for 20 minutes;

2. Heat the pot, add an appropriate amount of salt, and rub the bottom of the pot with ginger;

3. Remove the marinated fish pieces and spread them on the bottom of the pot;

4. Fry slowly over low heat until golden brown on both sides, then remove it;

5. Put an appropriate amount of sugar and white vinegar in a bowl, and then add a little cooking wine;

6. Leave a little base oil in the pan where the fish is fried, add the green onion and ginger slices and stir-fry;

7. After stir-frying until fragrant, add the fried fish pieces and continue to stir-fry;

8. Pour in the prepared sweet and sour sauce;

9. Cover and simmer for two or three minutes, then reduce the juice on high heat;

10.Place on a plate and sprinkle with white sesame seeds.

Tip 1: Add salt, seasonings and other seasonings to marinate the fish in advance, because salt has been added in this step, and salt is also contained in the light soy sauce, so there is no need to add salt later.

2. In order to prevent the fish pieces from sticking to the pan, you can rub the bottom of the pot with ginger before the fish pieces are put into the pan, and at the same time, there should be no moisture on the surface of the fish pieces, and fry the fish pieces until golden brown on both sides.

3. When stir-frying the fish pieces, fry the ingredients first, add the fish pieces after the fragrance is stir-fried, pour in the sweet and sour sauce, cover and simmer for two or three minutes, and then reduce the juice on high heat.

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

I like to eat sweet and sour fish Come in and have a look.

The sweet and sour fish I made today, it's almost the New Year, make some New Year's dishes, and you can do it when you learn it.

Yellow croaker, eggs, starch, flour, green onion, coriander, carrot vinegar, sugar, cooking wine, light soy sauce, salt, chicken essence.

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 the fish guts and wash them3Slice the fish off.

4.Chicken clear, a little starch, a little flour and into a batter.

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 8Drizzle the soup over the fish.