Ingredients: mandarin fish 1 strip, tomato sauce 3 tbsp, sugar 3 tbsp, white vinegar 1 tbsp, lemon 1 slice, ginger 1 slice, 2 cloves of garlic, 2 green onions, a little salt, vegetable oil, half a can of beer, starch, a small bowl of clear water, and cooked.

Production steps:

1. Cut the fish, cut the fish with a knife, clean the whole body with salt and beer, slice the ginger, cut the onion, put it on the surface and stomach of the fish, marinate for more than half an hour, then use kitchen paper to absorb the water from the fish, and then wrap the fish with a thin layer of starch.

2. Pour a little more oil in the oil pan than usual, lift the fish, pat off the excess starch and fry it in the oil pan. Turn on low heat to avoid frying and sticking to the pan, and fry until both sides are golden. (It is recommended to fry in a non-stick pan)

3. After the fish is fried, prepare seasoning, chop ginger, onion and garlic, squeeze out lemon juice, put tomato sauce and sugar in one bowl, and pour white vinegar into another bowl.

4. Leave some base oil in the oil pan for heating. Add onion, ginger and garlic to stir-fry until fragrant, then add tomato sauce and white sugar to stir-fry until fragrant, then add lemon juice and white vinegar to stir-fry for two minutes, add water to cook and add salt to taste salty.

5. Cook the fish on a small fire. Pour the soup on the fish with a spoon to prevent the fish from turning over. Cook for a few minutes until the fish is almost tasty and the soup thickens. Sprinkle sesame seeds on the surface.

Extended data:

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.