Write a 500 word essay on The Recipe for Sweet and Sour Fish .

Ingredients: bream, green onion and ginger, flour, shredded bamboo shoots, salt, pepper, tomato paste, balsamic vinegar, sugar or rock sugar.

Shredded bamboo shoots, shredded green onions, minced ginger.

Cut a knife on the fish, marinate with salt and pepper for 10 minutes.

Mix the flour into a yogurt-like paste.

The batter is poured over the fish, and the tail is sent to the pan to fry golden brown.

Pour out all the oil and stir-fry the green onion and ginger.

Stir-fry in tomato sauce, mix with water, vinegar, sugar, and bring to a boil. Remove the green onion and throw it away.

Add shredded bamboo shoots, salt to taste, fish. Simmer for three minutes, turn over halfway. If you can't turn over, you can use a spoon to scoop up the soup and pour it over the fish.

Fish out and put on a plate, and the remaining juice is thickened and put some chicken essence or monosodium glutamate to enhance the flavor.

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, 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. Tips for frying fish: Fry the fish at a low 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.

Crispy on the outside and tender on the inside. 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.

Sweet and sour fish, write it yourself.

The sweet and sour fish is not so simple, first put a Fushou fish on the cutting board, remove the scales on its body one by one, then cut the belly, clean up the unclean things inside, put some cornstarch and sprinkle the whole body of the fish, and then fry the fish until golden brown.

To take out the fish, add some sugar, vinegar, chopped tomatoes and green peppers and other seasonings. Put the fish in the pan and simmer for another five minutes, and the delicious sweet and sour fish is ready! The fragrant flavor makes you can't wait to taste its deliciousness.

When I eat sweet and sour fish, I always choose the most tender part of the meat, dip it in the sauce and chew it carefully. After eating a piece, I really want to have another piece, which can be said to be "never tired of eating"!

Once my mom and I came to a fish restaurant. I looked at it, and there were no vacancies. After some hard searching, I finally found an empty seat to sit down.

After Meimei finished eating, I faintly heard someone say, "This sweet and sour fish tastes so good!" There were also a few people from other places, who were full of praise and said, "Ah!

It's so delicious! ”

Sweet and sour fish is my favorite fish, and the sweet and sour fish here is not extraordinary!

Prepare the fish, clean it, cut it into small pieces for pickling, you need to put in cooking wine, soy sauce for pickling, prepare shredded shallots and ginger, smear the fish with starch, put it in the oil pan and fry, pay attention to flipping, after taking out, put minced ginger and chopped green onion on top, and put in tomato paste.

The first thing to do is to buy a carp back and clean it up. After that, the oil is boiled in the pot, the carp is put in, and then some condiments are added to the lead, and finally half a small Kai is stir-fried about the time, so that the sweet and sour fish is made, but when making, we must pay attention to the problem of heat, we must not use a large fire, we must use a small staring and fire. And when making, you must pay attention to the proportion of ingredients, and you must not put too much.

But I think the most important thing is that when making it, you must pay attention to the time issue, and never make it too long.

1. Season the killed fish with cooking wine and household spices (salt, monosodium glutamate and pepper).

Second, then round rock poor cleaned and bleached fish, the fish still retains the original taste.

3. Drain the jujube type dry water and fry it in an oil pan.

4. Until brittle.

Fifth, the amount of oil is relatively large, otherwise the fish will easily disperse.

6. Then add a pinch of salt with tomato paste, white vinegar and sugar.

7. Thicken the sauce with orange peel and pour it over the fried fish.

First of all, it is necessary to pick the remaining ears to choose fresh fish, not too big and not too small, use nutritious plants to accompany the oil erection of stupid, when the left and right sides of the fish body are diverted, the knife edge should be symmetrical, and the pickling time should not be too short.

First of all, the sweet and sour fish should be cleaned, then the oil should be boiled, the sweet and sour fish should be fried in the pan, and then Xiangxun poured some prepared sauce into the pot, covered the pot and simmered for 10 minutes, so that the sweet and sour fish is ready. The skills that need to be mastered are to master the temperature of the fried fish, to master the time to fry the fish, and to put in a large number of fresh condiments, not to let the sweet and sour fish paste the pot.

Recipe preparation: 1Remove the scales and wash the yellow croaker.

2.Do not break the belly of the fish, use chopsticks to insert the gamete from the mouth of the fish into the belly of the fish to remove the internal organs of the fish and wash it.

3.Slice the fish off.

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

5.Spread the batter evenly all over the fish, including the fingers inside the sliced fish.

6.When the oil temperature is about 80 degrees, put the fish in the pan and turn to low heat and fry slowly until golden brown, and the fish can float in the oil pan.

7.Drain the oil and serve.

8.Sprinkle with chopped green onions, coriander and shredded carrots and set aside.

9.Make a sweet and sour sauce. Add an appropriate amount of water to the pot, pour in vinegar, sugar, cooking wine, a few drops of light soy sauce, add salt and chicken essence according to personal taste, stir constantly, pour in starch after the pot is boiled, and pour it into a thick juice on the fish after boiling.