Onion 1 piece, 3 cloves of garlic, 5 tablespoons of tomato sauce, 3 tablespoons of white vinegar, 2 tablespoons of sweet cooking wine and 2 tablespoons of aged vinegar.

Sweet-and-sour fish

Materials:

Flat fish 1 tail green beans 300g carrots 1/3.

2 onions and 2 slices of ginger.

Practice:

Peel onion, wash and dice; Peel garlic and cut it into powder.

Heat 1 tbsp oil in the pot, add minced garlic and diced onion until fragrant, and add other materials to boil for about 2 minutes.

Peel, wash and shred carrots; Wash and shred shallots; Wash ginger slices and shred them; Wash green beans, blanch them in boiling water, and drain them.

Scaled flat fish and washed internal organs, cut several knives on both sides of the fish, sprinkle with shredded ginger, and steam in a steamer.

Take one third of the original juice of sweet and sour sauce and pour it on the steamed flat fish. Sprinkle with shredded onion, shredded carrot and green beans to serve.

Tips：

If there is leftovers in the juice of sweet and sour fish, the vegetable residues can be removed, filtered, stored in cold storage and reused.

Features:

Sweet and sour

note:

Some friends can't be jealous because of illness or eating habits when eating sweet and sour fish, but they like sweet and sour fish. Tomato sauce can be used instead of sweet and sour materials. Because tomatoes are nutritious and contain a lot of vitamins. And the taste is natural and sweet and sour, so the sweet and sour fish made of tomato sauce tastes very good. Don't press with other practices!

The method of tomato sauce sweet and sour fish is basically the same as above, only in the last step, add tomato sauce and cooked cooking oil, stir-fry and heat it, and finally pour it on the fish, sprinkle with shredded onion and carrot.

The practice of home cooking: sweet and sour crispy fish

[Main materials and auxiliary materials]

A fresh carp ... 750g of vinegar .................. 50g.

Soak shredded red pepper ...10 g monosodium glutamate .............................................................1g.

Shredded onion .............................................................................................................................................................................

Coriander ....................10g of Shaoxing wine ...............10g

Jiang Mo ................................................................................................................................................................................

20 grams of minced garlic and 500 grams of broth.

Sichuan salt ...............................................................................................................................................................................

75g of white sugar.

(Cooking method)

1. Cut five or six knives on both sides of the clean fish body, with the same knife distance (first cut straight into the fish body 1 cm deep, and then cut it into the fish body 2.5 cm deep with a flat knife on the original knife seam), cut a small mouth on the top of the fish head, take a bowl, add 4 grams of salt, mix well with Shaoxing wine and apply it on both sides of the fish, and soak it for about/.

2. Put the wok on a strong fire, put the vegetable oil to 70% heat, paste the fish with wet starch, and hold the fish tail. First, fry the carp head in the pan for shaping, and then slowly fry it in the oil pan until the color is golden and the skin is crisp and tender. Take it out and put it in a fish dish, and pat the fish slightly with your hands.

3. Put Sichuan salt, wet starch, sugar and broth into a bowl and mix them into sweet and sour juice. Put the wok on a strong fire, add vegetable oil and heat it to 50%, add ginger and garlic, stir-fry until fragrant, and cook the juice and stir it evenly. When the juice thickens into "fish's eye bubbles", put vinegar, sesame oil and scallions, pour them on the fish, and then skim the shredded red pepper, scallions and coriander.

[Process Key]

1. Master the method of carving fish so that both sides are symmetrical.

2. When wrapping water starch, it should be dry and not thin, so that it can stick to fish.

3. The amount of sweet and sour should be sufficient, and the thickness of the juice should be moderate, and it should be thin and not thick. If the taste is changed or the ingredients are changed, it can be made into home-cooked crispy fish and five-willow crispy fish.

[Flavor characteristics]

1. Once upon a time, there was a snack called "Fried Fish" in a town near the river in Sichuan. It is made by cleaning fresh small fish, wrapping them in a layer of paste and frying them in an oil pan. Its finished product is crispy, tender and easy to carry, so it is very popular with people. "Sweet and sour crispy fish" is a dish with strong local flavor on the basis of "fragrant fried fish".

2. This dish is sweet and sour, with beautiful color, crisp skin, tender meat, fresh and mellow flavor and strong sweet and sour taste.