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 practice belongs to cooking. But how to make sweet and sour fish best depends mainly on your own taste habits to adjust the details.
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.
Clean the wok, put it on the fire, add 50g peanut oil, heat it, add 5g onion, 5g ginger and 5g minced garlic, stir-fry until fragrant, then stir-fry the blanched carrots, mushrooms, bamboo shoots and green beans in the wok, then add 2g refined salt and monosodium glutamate, and stir-fry into stuffing for later use.
Stew the oil skin with a wet towel, spread it on the chopping board, trim the edges neatly, spread the egg paste, put the mashed potatoes on it to make the fish shape, add the fried stuffing to the fish belly, seal the mashed potatoes on it, spread the egg paste and wrap it in oil.