The main ingredients for making sweet and sour fish are grass carp, green pepper, onion, rice wine, onion, ginger, soy sauce, sugar, vinegar, salt, sesame oil, flour (corn) and vegetable oil.
Chinese name
Sweet-and-sour fish
English name
Sweet-and-sour fish
major constituent
carp
classify
Shandong cuisine
Someone's taste
Sweet and sour taste
quick
navigate by water/air
working methods
nutritive value
Edible guide
Cuisine characteristics
Fresh and tender, sweet and sour, tender outside.
The meat is delicious and has no fishy smell, which can stimulate appetite.
Golden color, sweet and salty.
This dish is beautiful in appearance, vivid in image, tender outside and sweet inside, sweet and sour, and delicious with wine.
working methods
Exercise 1
Make ingredients
Sweet-and-sour fish
Category: home cooking, nourishing diet, eyesight improving diet, liver recuperating diet, hypertension diet.
***2 sheets
Sweet-and-sour fish
Ingredients: grass carp1000g
Accessories: green pepper 30g onion (white skin) 100g.
Seasoning: rice wine 20g onion 10g ginger 8g soy sauce 10g sugar 20g vinegar 15g salt 2g sesame oil 2g starch (corn) 10[ 1] 20g vegetable oil.
production process
& lt 1 & gt； Peel onion, clean and cut into pieces; Peel garlic and cut it into powder.
Heat 1 tbsp oil in the pan, add minced garlic and scallion until fragrant, and add other materials to cook for about 2 minutes.
Peel carrots, wash and shred; Wash shallots and shred them; Wash and shred ginger slices; Wash green beans, blanch with boiling water and drain.
Clean the internal organs of the scaled flat fish, 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 and serve.
Production skill
If there are leftovers in the juice of sweet and sour fish, the vegetable residues can be removed, filtered, stored in cold storage and reused.
Exercise 2
production process
(1) Dephosphorize the fish, clean the fins, gills and internal organs, cut a knife to the bone every 2 cm on both sides of the fish, and then cut 1.5 cm along the bone to turn the fish up. Take it out and put it on a plate. support
(2) Put oil in the pot and heat it to 70% to 80%. Stir-fry the fish with starch over low heat, remove and put in the kitchen plate.
(3) Heat the bottom oil in the pot, add onion, stir-fried onion in Jiang Mo, onion and Jiang Mo, take out, add soy sauce, sugar, salt, cooking wine, vinegar and ginger juice, boil, add water starch to make sweet and sour juice, and pour it on the fried fish.
Exercise 3
production process
1, grass carp head, scales and internal organs are removed, cleaned, cut from the middle piece along the back bone, remove the fish on both sides, and then cut into thin slices with an oblique blade. Add cooking wine and marinate for 20 minutes. Beat the eggs into a bowl, add the dry starch and beat them into an egg paste.
2. Add oil to the pot. When the fire is 70% hot, evenly wrap the fillets in egg paste, fry them until golden brown, take them out and drain the oil. Put it on the plate.
3. Leave a little oil in the pot, stir-fry the shredded ginger for a few times, add vinegar, soft candy, tomato sauce, salt and 40ml water in turn, stir-fry for a few times, then add wet starch, stir in one direction with a shovel, and adjust to sweet and sour juice.
4. Quickly pour the prepared sweet and sour juice on the fried fish fillets.