Sweet and sour fish is a famous dish in Shandong cuisine. Sweet and sour fish is a simple dish in the menu. The taste of sweet and sour fish belongs to sweet and sour taste, and the method belongs to cooking, but how to make sweet and sour fish best depends mainly on your own taste habits.

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.

Exercise 1

(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 2

production process

Sweet-and-sour fish

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.