Name of dish: Crispy fish

Gourmet: Zhejiang

Features: bright red color, crisp outside and tender inside, sour and spicy; Vivid in shape, it means "carp yue longmen".

Raw materials: carp, chopped green onion, Jiang Mo, raw flour, pickled pepper, sugar, vinegar, Shaoxing wine, refined salt, monosodium glutamate, chicken essence, etc.

Production: ① Slaughter and clean the carp, gouge out the flower knife, pat on the raw flour, fry in a wok until it is crispy outside and tender inside, take it out and drain it, and put it on a plate for molding.

(2) Leave a little oil in the pot, add chopped green onion, Jiang Mo and pickled pepper, stir-fry, add white sugar, vinegar, Shaoxing wine, monosodium glutamate, chicken essence and water to adjust the juice, thicken the fish with wet starch, pour in the fish, sprinkle with coriander, shredded green onion and shredded red pepper, and decorate the dishes with coriander.

crispy sweet and sour fish

Sichuan cuisine

Belonging flavor snacks

The basic characteristics are golden red, crisp outside and tender inside, sweet and sour and salty.

The basic materials are fresh fish 1000g, vegetable oil 70g, soy sauce 45ml, cooking wine 20ml, vinegar 50ml, pepper 2.5g, salt 6g, monosodium glutamate 2g, sugar 100g, chopped green onion 10g, ginger rice 5g and garlic paste 15g.

The production process is 1. Remove scales and gills from the fish, wash the fish and make peony knives on both sides. After pickling with onion, ginger (crushed), salt, cooking wine and pepper, remove onion and ginger, paste with water starch and pat dry the starch.

2. When the oil is 70% hot, fry the fish in the pot and take it out. When the oil is heated to 80%, fry the fish again until crisp, and put it on a plate.

3. Leave the bottom oil in the pot and add chopped green onion, ginger rice, garlic paste, soy sauce, salt, cooking wine, pepper, monosodium glutamate, sugar and vinegar. After the juice is boiled, thicken it, pour it into the boiled oil, and pour the juice evenly over the fish.

Ingredients: a grass carp (750g)

Seasoning: peanut oil, sugar, mature vinegar, refined salt, cooking wine, bean powder, ginger (grain) soy sauce.

Practice: Wash the fish first to remove phosphorus and gills.

Both sides of the fish body are obliquely cut into the knife (about eight knives on the left and right), and the fish body processed by the knife.

Put cooking wine on it, code it with refined salt, and after ten minutes, put the fish on the dried bean flour (it is best to put the bean flour several times to let the fish

The meat is covered with a slightly thicker and even layer of bean powder.

Pour the oil into the pot until the oil temperature reaches 60%. Put the fish head down into the pot and slowly pour the oil with an oil spoon.

Serve the fish until it is half cooked and set, and take it out.

When the oil temperature in the pan reaches 80%, fry all the fish in the pan until golden brown, and take them out for later use.

Put a little oil in the pot, stir-fry ginger, add water (about a small bowl), add sugar and old vinegar,

Soy sauce, mixed with sweet and sour juice, and finally poured with bean powder, and poured the juice on the fish on the plate. It's done.