Sweet and sour fish does not require high fish species, "four big fish" can be on the battlefield. Practice is: the whole fish scales, fish body oblique slice a few cuts, but do not cut off. Mix the salt and vinegar together and rub it evenly on the fish and in the slits, and marinate for fifteen minutes.

Then prepare two pots, one large and one small. The big pot to do the fish, the small pot seasoning, prepare a plate of powder gravy, prepare onion, ginger, garlic slices, salt, sugar, soy sauce, monosodium glutamate (MSG), it is best to have gloves, aprons, sleeve guards, because if you often do not hold the fish dry and wet, you will splash your hands full of blisters.

Put one-third of the oil in a large pot, the amount of oil depends on whether the fish can be covered in the middle of the low part of the body shall prevail, it is okay to have more, but do not be less, to do the sweet and sour fish is very costly, turn on the fire to heat up the oil.

During the time that the oil is hot, put the marinated fish on a plate with gravy and roll it over on both sides so that the fish is covered with a thin layer of gravy, and the gravy will not fall down when you lift the fish.

When the oil is hot, we will start the very important step of deep-frying the fish.

To make sweet and sour fish, do not put the fish directly into the pot to fry, the fish is not fried, it is poured out with oil.

With a handheld fish tail, aligned with the center of the pot, do not let the head of the fish touch the oil, with a frying spoon to pour boiling hot oil from the fish tail down, pour two or three times, cut out of the fish fillets will be all the state of the open mouth, the fish body is light yellow, and then lift the tail of the fish put the head of the fish into the oil and fried two, fried to golden brown, and then open the fire, and then the whole fish into the pot to fry a little bit, and then turn over and then fry a little bit, so that the body and head of the fish are golden brown. Fish body and head are golden brown can be, fish tail with a spoon to pour oil on the top a few times can be, in this small fire frying fish at the same time, start to do the soup, generally do sweet and sour fish have to be left and right to do it, otherwise do it is not so much.

Pour oil in a small pot, heat up the fire, turn the fire, put a few spoons of sugar in the oil (you can put more), stirring constantly, until the sugar in the oil presents a gelatinous, open the fire, so that the sugar in the oil just appeared white foam, pour in soy sauce, and stir, and then pour in the water, began to a small amount of thickening in the sugar, stirring while thickening, be sure to hook little by little, until the whole soup began to be more When the soup starts to thicken, stop thickening and add the green onion, ginger, garlic and MSG.

After putting onion, ginger, garlic, monosodium glutamate (MSG), the fish in the cauldron is also just ready to fry, this time the cooperation should be mastered, and then put the fish out of the pot in the middle of the plate, do not put it sideways, to put it up, so that both sides of the fish fillets can be supported by the fish does not fall down, it is very nice, like a living, and then the soup in the small pot of soup directly poured into the fish's body, can be sent out to eat.

The fish made this way, the skin is really crispy and the flesh is tender, don't use any flour to coat the fish, it is the flour that makes the fish crispy, not the skin

Ingredients:

1 onion, 3 cloves of garlic, 5 tbsp of tomato paste, 3 tbsp of white vinegar, 2 tbsp of sweet cooking wine, 2 tbsp of vinegar

Sweet and sour fish

Ingredients.

1 flatfish, 300g green peas, 1/3 carrot

2 green onions, 2 slices ginger

How to make it:

Peel, wash and dice the onion; peel and mince the garlic.

Heat 1 tbsp oil in a wok, add minced garlic and diced onion, add other ingredients and cook for about 2 minutes.

Peel and wash carrots, cut into julienne strips; green onions cleaned, cut into julienne strips; ginger slices cleaned, cut into julienne strips; green peas cleaned, blanch in boiling water, remove and drain.

Flatfish scales and viscera cleaned, fish body on both sides of several cuts, sprinkled with ginger, moved into the steamer steamed.

Pour one-third of the sweet and sour sauce over the steamed fish and sprinkle with green onions, carrots and green beans.

Tips:

If you have any leftover sweet and sour sauce, you can strain it and keep it refrigerated for reuse.

Features:

Sweet and sour

Note:

Some friends who can't eat vinegar due to illness or dietary habits while consuming sweet and sour fish, but love sweet and sour fish as a delicacy, you can replace the sweet and sour material with tomato sauce. Because tomato is rich in nutrients and contains a lot of vitamins. And the flavor is naturally sweet and sour, so the taste of sweet and sour fish made with tomato sauce is very good. And does not pressure with other practices oh!

The practice of sweet and sour fish with tomato sauce is basically the same as above, only in the last step of the tomato sauce with a little cooked cooking oil stir-fry heating, and finally drizzled on the fish, sprinkled with shredded green onions, shredded carrots can be.