When I was a kid, I loved sweet and sour dishes. I still remember the first time I ate sweet and sour fish was cooked by my aunt. As soon as my aunt came home, she asked me to peel garlic and said she was going to make a sweet and sour dish. The delicious fish will satisfy my craving. Thinking about it now, the fish my aunt cooked is still a bit far from the real sweet and sour fish, but at that time I was already very satisfied and happy with it, even grabbing the juice at the bottom of the plate.

After all these years, the taste has not changed.

If you learn how to make sweet and sour sauce, you can use sugar not only on sweet and sour fish, but also on sweet and sour pork loin, sweet and sour pork ribs, sweet and sour tofu, sweet and sour lotus root, sweet and sour eggplant, and even cabbage. The vinegar sauce is also delicious.

Let’s talk about it in detail today, how to make sweet and sour sauce?

1. A fresh carp, the beautiful proprietress had already cleaned it for us when we bought it. Haha, it’s just so respectable.

Let's marinate the fish with a knife, first rub some salt on the fish, add 5 cents of cooking wine to remove the fishy smell, massage the fish a few times, put it aside and marinate it first and a half hours to allow the fish to fully absorb the flavor.

2. Make a paste: take a small basin, put 2 tablespoons of starch, 2 tablespoons of flour, the ratio is 1:1, add some water, stir three times on the left and three on the right to form a paste, then add 1 tablespoon vegetable oil, stir until it can be shredded.

3. Prepare some minced onion, ginger and garlic. What is the amount of onions, ginger and garlic? (Onion, ginger, and garlic = 1:2:3) There should be less onion, more ginger than onion, and more minced garlic, mainly to highlight the aroma of garlic.

4. After half an hour, the fish is almost marinated. Take the fish out and coat it in batter. Start frying:

When the oil temperature is 50% hot, hold the fish tail and fry the fish head first. The fish head is too big to be cooked well, so fry the fish head first. Then put all the fish in the oil pan. Don't just stand there and watch. You have to use a spoon to pour hot oil on the fish. You have to fry the fish until it is cooked through and deep-fried until it is fragrant and set.

After frying the fish, take it out and control the oil.

5. Let’s start to boil the sweet and sour sauce. To boil the sweet and sour sauce, the restaurant’s master chef just adds water, sugar and white vinegar to the pot and boils it.

When we make it at home, we also have a little trick. We prepare the juice in a small basin in advance, and then pour it into the pot after turning on the fire. This amount is easy to control.

The highlight of sweet and sour sauce is that it is both sweet and sour, sweet but not greasy, sour but not dry, soft and rich but not bland.

There should be more sugar, more vinegar, tomato sauce to enhance the color, and some salt to enhance the taste. There should be less salt here, and finally add some starch to increase the viscosity.

How to make a good sweet and sour sauce? Mastering this ratio can unlock a variety of delicious sweet and sour dishes.

Take the amount of 5 spoons of water as an example, (5 spoons of water, 4 spoons of tomato paste, 3 spoons of sugar, 2 spoons of white vinegar, 1 gram of salt, 1 spoon of starch,) and finally a splash of light. Oil, to brighten the color, the oil must be fully blended.

If the fish is bigger, increase the amount and make more juice. If the fish is smaller, make less sauce.

Turn on low heat, pour the sweet and sour sauce we have prepared into the pot and simmer slowly. When you see bubbles, pour in the onion, ginger and garlic. When the garlic aroma comes out, pour in the oil. , be sure to incorporate the bright oil into it, so that the juice will be bright and bright.

After the juice is boiled, pour it over the fish. The smell is guaranteed to make you finish the fish, even the juice on the plate.