Which is better, sweet and sour fish or steamed fish?

It's all delicious, depending on your own taste.

Fish is an indispensable food, and the practice of special fish is even more ever-changing, such as steamed fish, braised fish, sweet and sour fish, sauerkraut fish, grilled fish, fried fish fillet, lotus root black fish and so on. When it comes to how they are cooked, there are many tricks and tricks that are worth mastering.

Steamed Fish Steamed fish, which has a light and tender taste, is the dish that best maintains the original flavor of the fish.

Steamed fish has a large water content, and is suitable for fish with delicate meat and small fishy smell, such as grass carp, crucian carp, Wuchang fish, etc., while catfish is more troublesome to handle. Kill the live fish that has been washed and opened, first mix it with cooking wine to get rid of its fishy smell, and then mix the fish with ginger slices, salt, monosodium glutamate, peppercorns, ingredients, etc., and start steaming in the drawer. The steaming time depends on the size of the fish, generally about 1 kg of fish is steamed for 8 minutes and cooked.

After steaming, the fish can be dipped in various spices and eaten. Families generally use soy sauce, vinegar, minced garlic, sesame oil, etc., and if you like spicy taste, you can also put some chili powder.

Sweet and sour fish Generally speaking, "golden lionfish", "chrysanthemum grass carp", "squirrel fish" and so on can be classified as sweet and sour fish.

Fish species can be carp, grass carp, black fish, etc. Sweet and sour fish is very particular about knife work, and the family only needs to make sweet and sour fish with a deep knife, and a few more knives can be made, and you don't have to pay too much attention to knife work. The fish is seasoned with cooking wine and household seasonings such as salt, monosodium glutamate, Sichuan pepper, etc., and then rinsed with water, so that the fish still retains its original taste.

Drain the water and fry in a pan until crispy. The amount of oil is relatively large, otherwise the fish is easy to fry and fall apart.

Then use tomato paste, white vinegar, sugar and a small amount of salt to thicken the sauce and pour it on the fried fish. A plate of fragrant, red sweet and sour fish is ready to serve.

If the sea fish is still steamed, the taste is more delicious, and the freshwater fish can be made sweet and sour fish.

The steamed flavor is more umami and retains the umami of the fish.

Step 1

Seven or eight taels of crucian carp, washed, scratched on the body, steamed quickly, put it on the plate, put the green onion shredded ginger slices in the stomach, put the green onion shredded ginger slices on the fish, steam for 12 minutes on high heat, if more than one catty, steam for 14 minutes.

Step 2

Adjust the juice while steaming the fish, add a little cooking oil to the green onion and ginger slices and stir-fry until fragrant, add a little boiling water, take a bowl and put cold water, starch, sweet and sour light soy sauce 2:2:1:1, stir and pour it into the pot, and pour it into the steamed fish when the soup is amber.

When steaming fish, you need to boil the water in the pot before steaming, and never use cold water to steam the fish. Because the temperature after the water is boiled, after the fish is put in, the high temperature will quickly solidify the external tissues of the fish and lock in the umami in the fish's body.

It is best to prepare some lard or chicken fat before steaming the fish and pour it on the fish, so that the steamed fish tastes smoother and tenderer.

Take an appropriate amount of ginger slices and green onions, fill the belly of the fish, and then put an appropriate amount of ginger slices and green onions on both sides of the back of the fish.

2.Take a little light soy sauce, vinegar and white sugar to make a sweet and sour sauce and set aside, the ratio of light soy sauce, vinegar and white sugar is 1:2:1

3.Bring hot water to a boil and steam the fish in a pot, and the steaming time varies depending on the size of the fish.

4.Fifteen minutes later the fish is steamed.

5.Take out the belly of the fish, the ginger slices and the green onion on the back of the fish.

6.Raise another pan and reduce the sweet and sour sauce.

7.Pour the boiled sweet and sour sauce over the fish.

Ingredients: Yellow croaker.

220g of excipient oil.

Appropriate amount of salt, appropriate amount of sugar.

Appropriate amount of ginger slices, appropriate amount of green onion.

Cooking wine to taste. Light soy sauce to taste, vinegar to taste.

Appropriate steps. 1.Take an appropriate amount of ginger slices and green onions, fill the belly of the fish, and then put an appropriate amount of ginger slices and green onions on both sides of the back of the fish2Take a little light soy sauce, vinegar and white sugar to make a sweet and sour sauce and set aside, the ratio of light soy sauce, vinegar and white sugar is 1:2:1

3.Bring hot water to a boil, put the fish in a pot and steam the fish, and the steaming time varies according to the size of the fish4Fifteen minutes later the fish is steamed.

5.Take out the belly of the fish, the ginger slices and the green onion on the back of the fish.

6.Raise another pan and reduce the sweet and sour sauce.

7.Pour the boiled sweet and sour sauce over the fish.