How do you make sweet and sour fish fillets that are crispy on the outside and tender on the inside?

Ingredients: 500 grams of grass carp in the middle;

Ingredients: appropriate amount of minced green onion and ginger, appropriate amount of cooked sesame seeds;

Marinated fish: 1 tablespoon rice wine, 1 2 teaspoons salt, 1 4 teaspoons white pepper;

Dip in flour: dry starch to taste;

Sweet and sour sauce: 3 tablespoons white rice vinegar, 3 tablespoons sugar, 2 tablespoons tomato paste, 1 tablespoon light soy sauce, 3 tablespoons water.

Steps: 1. Take the middle section of the grass carp and remove the bones, turn the oblique blade into large slices, add rice wine, salt and white pepper and marinate for 20 minutes to taste.

2. Finely chop the green onion and ginger; Mix all the ingredients needed for sweet and sour sauce well and set aside.

3. Dip the marinated fish in dry starch for later use.

4. Pour a little more oil into the pot, and when it is heated over medium heat, fry the fish fillets in batches on high heat until they turn white and set, and then remove them.

5. After the oil temperature rises again, re-fry the fish fillets, fry them until golden brown, and then remove the filtered oil.

6. Leave a little base oil in the pot and stir-fry the chopped chives and ginger.

7. Add the sweet and sour sauce and stir continuously until the soup is thick.

8. Add the fried fish fillets and stir-fry so that the sweet and sour sauce is evenly wrapped on the fish fillets, and finally sprinkle with fried sesame seeds to get out of the pot.

After we cut the back of the fish into two knives, then use some flour to pour the impurities with oil before wrapping it out, and then put some oil at the bottom of the pot, add salt, garlic, ginger and green onion to become fragrant, add some water, add some sugar, and then add some boiling, and then pour in the soup and stew the fish for a while.

How do you make sweet and sour fish that is crispy on the outside and tender on the inside? I think the sweet and sour fish should be fried first, and then the soup will be ready, and then it will be poured on him later.

You slice the fish into slices, shoot the powder and hang the paste, and the oil temperature is a little higher, and the slag is a little stronger. The fish I came out of was crispy on the outside and tender on the inside.

In this way, you must master the specific materials in the future, and you can generally do it.

For specific instructions, you can consult Xiaohongshu.

Method 1:

1. After the carp is cleaned up, drain the water, and cut a knife obliquely on both sides of the fish body, first 1 cm deep, and then 2 cm deep;

2. Marinate lightly with pepper, light soy sauce and a little salt;

3. Mix light soy sauce, sugar, vinegar, cooking wine, tomato sauce and water into sweet and sour sauce for later use. Starch and flour are mixed into a paste and evenly spread on the marinated fish;

4. Burn the oil until it is 70% hot, lift the fish tail, and fry the fish head in the oil first. Then scoop the oil and pour it on the fish, and then slowly put the fish into the oil pan when the batter is solidified;

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

6. Leave a little oil in the wok, add chopped green onion, minced ginger and minced garlic and stir-fry until fragrant, then pour in the seasoned juice. Add a little wet starch to thicken the pot and pour it over the fish.

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

2. Prepare the 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.

Add tablespoons of sugar and 2 tablespoons of balsamic vinegar to a tablespoon of tomato paste, 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.

Tips:

1. It is very important to make sweet and sour fish and fry fish. The traditional one is to wrap the batter, and the starch is far less delicious than the batter. Tips for hanging batter: Stir the batter first. The standard is the consistency of Mengniu Yili's yogurt with several cups.

2. When wrapping, don't throw the fish into the dough, pick the gills with your hands, put a container underneath, pour the batter from the fish head, pour it slowly and evenly. There was oil burning in the pot here, and seeing that the batter was about to flow to the tail, he quickly grabbed the tail and flattened the fish and threw it into the oil pot. In this way, the fish hangs on the mush very evenly.

Of course, this is a test of my accurate estimation of the time of hanging paste, the time when the oil is hot, and accurately!

3. Techniques for frying fish: Fry the fish at a temperature of 60% and fry it over low heat. To be fried thoroughly, the crispy kind. Finally, after frying both sides of the golden brown, the fish is propped up with a shovel, left the oil pan, boiled in the oil, threw the fish inside, and then quickly fished out and turned off the heat.

4. As for the juice, each family has its own blending method. However, I have two varieties at home, one is ketchup and the other is old vinegar. The old vinegar is the most traditional, using only old vinegar and sugar, and the color is a little dark.

When making sweet and sour fish, first of all, you must choose fresh fish when choosing ingredients.

When buying fish, cut it directly into a length of about two centimeters, take it out and drain the water after cleaning, put salt and cooking wine to marinate, and marinate it for about half an hour.

After half an hour, start to make sweet and sour fish, first boil the pot dry, pour the oil, and when the oil is seven or eight minutes hot, you can pour the fish in, so that as long as the two sides are fried back and forth until golden brown, it is basically the same.

Then put some water to stew, the water is not over the fish, stew for about half an hour, when the fish is almost rotten, put it on the plate, many people also like to put tempeh in the stew, in fact, the direction is to make the fish more flavorful.

Then we need to make sweet and sour ingredients, pour oil, and then put the vinegar sugar and starch together in water and mix it into the pot, add green onions, ginger and garlic to it, so that it is very viscous after boiling.

After putting the stewed fish in, so that about 2 to 3 minutes, a delicate sweet and sour fish is completed, put it on a plate, sprinkled with coriander, very beautiful, very appetizing, and the taste is also very good.

Netizens recommend answers.

"Sweet and sour fish" belongs to the cooking technique of "fried boiling". The so-called "frying": it is a method of cutting the raw materials into the flavor, patting the powder or hanging paste, and then putting it into the oil pot with a large amount of oil, frying it with medium oil temperature over a high fire until the raw materials are golden brown and the surface is brittle, and pouring the cooked juice on the dish.

The dishes made should meet the standards of crispy on the outside, tender on the inside, sweet and sour taste, beautiful shape and golden color. In order for the cooks to meet the quality standards, there are a few key points to be aware of.

The first point: when the carp is disemboweled, the blade is cut from the middle of the fish's abdomen, and then the "big knife" is punched on both sides of the fish body, and the knife distance, depth and length of the knife edge must be consistent.

The second point: in order to improve the internal fragrance of the fish, and "have a taste", the fish must be flavored with salt before hanging the "gouache paste", and the sodium ions decomposed by salt can fully react with various amino acids after the decomposition of the protein in the fish when heated, and produce a very fragrant substance.

The third point: the heat of the "fried fish" is the key to production. To achieve a crispy fish, the fish must be fried in warm oil for a long time to dry the surface moisture and reach a crispy crisp.

However, when the fish is put into the pot, it should be shaped with hot oil and then fried over medium-low heat. Finally, when it comes out of the pan, increase the oil temperature and fry the fish further until crispy. If you fry the fish over medium-low heat throughout, it will shrink and dry up and lose its appearance.

The fourth point: "sweet and sour sauce" should not be too much thickened when stir-frying, but in moderation, if the sauce is too thick, the juice will not be easy to enter the inside of the fish.

Point 5: Cook fast! It is best to put the fried fish and sweet and sour sauce out of the spoon at the same time, when the juice touches the surface of the fish at high temperature and dryness, it will immediately gasify with a "squeak" sound made when gasification, which indicates that the fish has been fried to the quality standard.

If the fish is left for a while, the surface of the fish will lose heat, and at the same time, because the fish is not fried thoroughly, there is still water, and the internal moisture will soak outward with the heat, making the surface of the fish soft and not crispy. At this time, pouring the sauce will also affect the sweet and sour sauce into the fish.

The method of "sweet and sour fish" is sweet and sour and crispy, and novices will see it at a glance!

Can't make sweet and sour fish? The third brother teaches you how to make sweet and sour fish, which is sweet and sour, crispy, delicious and delicious.

Soak the fish in starchy water and then oil it

Dish name: Sweet and sour fish (Beijing cuisine) Features: Golden color, sweet and salty, charred on the outside and tender on the inside.

Ingredients: 1 yellow croaker (grass carp, carp, etc.) (weighing about 750 grams), 5 grams of golden cake, 5 grams of green plum, 10 grams of green onion, 10 grams of ginger, 125 grams of sugar, 50 grams of vinegar, 3 grams of salt, 15 grams of cooking wine, 10 grams of soy sauce, appropriate amount of oil, starch and ginger. Method:

1) Wash the phosphorus, fins, gills and internal organs of the fish, cut every 2 cm on both sides of the fish body to the fish bone, and then cut the centimeter along the bone to turn the fish meat up. Golden cake, green plum cut into small cubes with boiling water slightly blanched. (2) Heat the oil for 7-8 hours, fry the starchy fish over low heat, and remove it from the kitchen plate.

3) Heat the bottom oil in the pot, add the green onion, the minced ginger and stir-fry until fragrant, remove the green onion and minced ginger, put in the soy sauce, sugar, salt, cooking wine, vinegar, ginger juice, boil and pour the starch into sweet and sour sauce, pour it on the fried fish, sprinkle the green plum and diced golden cake.

Wrap a little flour in the fish and fry it very crisply.

Please wrap a little starch on the fish and pay attention to the oil temperature.

Drain the powder, set the shape on high heat first, and fry it slowly in the guy!

The crispy and crispy sweet and sour fish is as follows:Ingredients Tools: 1 colored cloud carving, 3 green onions, 5 cloves of garlic, appropriate amount of shredded ginger, 3 spoons of tomato paste, 1 spoon of vinegar, half a spoon of sugar, half a spoon of cooking wine, 1 small celery spoon of salt, appropriate amount of starch, cooking oil, knife, pot, spatula, plate.

1. Clean the colorful cloud carving, cut three knives on each side, add cooking wine and salt to wipe evenly, and marinate for 10 minutes.

2. Pat on a layer of starch.

3. Put it in an oil pan and fry it over medium-low heat.

4. Flip the surface while frying, and pour oil on the fish while frying.

5. Fry and drain the oil.

6. Cut the green onion, ginger and garlic, and there was no ginger at home.

7. Heat the oil in a pan, add the green onion, ginger and garlic and stir-fry until fragrant.

8. Add tomato sauce and stir-fry.

9. Add an appropriate amount of water.

10. Add sugar, vinegar and a little salt and bring to a boil.

11. Put in the fried fish and cook it for a while, so that it is more flavorful.

12. Pour in an appropriate amount of water starch to thicken.

13. Cook until the soup is thick and served, sprinkle with chopped green onions.

The sweet and sour fish is crispy and delicious, and the recipe is as follows:

Ingredients: fish, onion, carrot, green onion, ginger, garlic, soy sauce, cooking wine, salt, corn starch, tomato paste, vinegar, sugar.

1. After washing the fish, smear the fish with salt, cooking wine and soy sauce and marinate for about 15 minutes.

2. After marinating, evenly coat the whole body of the fish with cornstarch.

3. The hot oil is about 70% hot, carry the fish tail, first put the fish head into the hot oil and fry, and then slowly slide the fish into the pan and fry until both sides are golden and scoop up.

4. Shred the carrots, chop the onion, and prepare the garlic, ginger and green onions.

5. Stir-fry the ginger and garlic until fragrant, add the onion and shredded carrots and stir-fry well.

6. Add two tablespoons of tomato paste and stir well.

7. Mix a bowl of sweet and sour sauce (soy sauce + vinegar + sugar + wine + water + cornstarch) The ratio is: sauce mold oil 1: vinegar 2: sugar 4: wine: water 4: corn starch 2.

8. Pour the sweet and sour sauce into the pot, and stir-fry for 1 minute with the ingredients just stir-fried, and pour the fried ingredients on the fish.

Sweet and sour fish fillet preparation steps.

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Step 1space

Pure milk tear toast to do the answer to the wax method Step 1

Prepare the ingredients and a piece of sea bass.

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To prepare plain milk shredded toast Step 1

Remove the internal organs of the sea bass, follow the knife along the fish bones, and cut the fish in half "The fish head and fish bones can be boiled in soup and noodles to eat".

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To prepare plain milk shredded toast Step 1

Add salt, black pepper, eggs and cornstarch to the fillet, mix well and marinate for 15 minutes.

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To prepare plain milk shredded toast Step 1

The marinated fillet is tender.

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To prepare plain milk shredded toast Step 1

The marinated fish fillets are coated with a layer of cornstarch inside and out

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To prepare plain milk shredded toast Step 1

Put a little more oil in the pot, and when it is heated over medium heat, fry the fish fillets on high heat until they turn white and set, and then remove them.

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To prepare plain milk shredded toast Step 1

After the oil temperature rises again, the fish fillets are re-fried, fried until golden brown, and then the oil is removed.

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To prepare plain milk shredded toast Step 1

Leave a little base oil in the pot, pour in tomato sauce and white sugar, turn on low heat and stir-fry evenly.

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To prepare plain milk shredded toast Step 1

Then add the fried fish fillets and stir-fry so that the sweet and sour sauce evenly wraps around the fish fillets.

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To prepare plain milk shredded toast Step 1

Sprinkle some chopped green onions or white sesame seeds before cooking.