Just for everyone to share a common practice of sweet and sour fish, and friends who like it will try it quickly.
Sweet-and-sour fish
1. A carp. Scrape the phosphorus to open the belly. After washing, cut the knife on both sides of the fish. Be careful not to scratch it thoroughly. Let's lift the carp and have a look.
Put the fish in a pot, sprinkle with salt and pepper, then spread it evenly on the fish and marinate for five minutes to taste the carp.
2. Next, let's paste the fish, put two egg whites in the pot, add a spoonful of baking powder, and stir well to melt. Baking powder plays a fluffy role, and families can do without it.
3. Then, pour in two spoonfuls of starch, two spoonfuls of flour, and stir the left three times and the right three times into a paste without pimples. Look, it's delicate, add another spoonful of vegetable oil and stir until it is shredded.
Put the fish in the batter, hang the batter evenly on the fish, lift the fish, and hang the batter on the flower knife.
4. Next, let's fry the carp, pour the vegetable oil into the pan, heat the oil to 50%, carry the fish tail, fry the head for a while, and then slowly put it into the oil pan. In this process, we must always keep a medium fire and a small fire.
5. In the meantime, keep pouring the fish head and tail with hot oil, or the part exposed outside the oil surface. In the process of frying, it is best not to turn the fish, so as not to affect its stereotypes.
6. If you insert it with chopsticks, you can easily insert the fish, which proves that the fish is ripe. Then turn on the fire a little and raise the oil temperature to fry the fish into golden brown.
7. In the whole frying process, it lasts for 5 to 6 minutes. If the frying time is long, the small thorns will be fried and the taste will be better. Ok, let's take it out and control the oil first and put it on the plate.
8. Leave the bottom oil in the pot, respectively add tomato sauce 1 0g, pour in 30g of white sugar, add two spoons of clear water to salt10g, then add white vinegar15g and stir with a spoon. When the water boils, hook a little water starch, and stir with the spoon constantly.
When the soup becomes sticky and bubbly, pour the soup on the fish. Finally, sprinkle with chopped green onion and white sesame seeds.
Tip:
If you don't like garlic, you can leave it. Only by adding a little salt can the sweetness of sweet and sour juice be highlighted, and the amount of salt should not be salty.