Foreword

In this season of the year, fat-headed fish tails are extremely cheap, only five yuan a pound. Because the fish heads are bought by restaurants to make minced pepper fish heads, the fish tails are relatively cheap. Cheaper. It happens that my family all likes to eat fish. We eat fish at least twice a week, stewed in fish soup, grilled, steamed, whatever way we like to eat it. My son likes me to make glutinous rice cakes and fish, sometimes dry-fried, sometimes sweet and sour, alternating the flavors.

Now that he is in the third grade of junior high school, he has to attend evening self-study, and he has to deliver meals every day. The food should not be too bad, either fish or meat, and there must be no shortage of vegetables, and it must also suit his taste. I usually buy the fish the afternoon before, have the fishmonger chop it into pieces, wash it when I go home, marinate it with shredded ginger, rice wine, salt, and pepper overnight. The fish is also delicious, and I don’t waste time delivering him a meal in the evening. . This time I made sweet and sour glutinous rice cake fish, which is both appetizing and delicious. I brought him a few more pieces when I brought him rice so that my classmates could try the fish pieces I made.

Materials

Main ingredients: 1 fat head fish tail;

Accessories: appropriate amount of fish and rice oil, appropriate amount of salt, appropriate amount of pepper, appropriate amount of shredded ginger, appropriate amount of minced garlic , appropriate amount of potato starch, 2 tablespoons of balsamic vinegar, 2 tablespoons of very fresh soy sauce, 2 tablespoons of sugar, 1 tablespoon of oyster sauce, appropriate amount of rice wine, appropriate amount of water, 2 dried chili peppers

Sweet and sour glutinous rice cake

1

Wash the fish pieces and drain them;

2

Add appropriate amount of shredded ginger, pepper, salt and rice wine, mix well and cover Wrap in plastic wrap and marinate in the refrigerator overnight;

3

Take out the marinated fish pieces and pick out the ginger and peppercorns (don’t throw away the peppercorns and ginger slices) ;

4

Put an appropriate amount of minced garlic into the bowl of shredded ginger;

5

Add 2 tablespoons of balsamic vinegar and 2 tablespoons of sugar , 2 spoons of very fresh soy sauce, 1 spoon of oyster sauce, appropriate amount of water, mix well into a bowl of juice;

6

Put an appropriate amount of potato starch into the fish pieces;

7

Stir evenly so that each fish piece is coated with starch;

8

Put an appropriate amount of oil in the pan and put the fish pieces in over medium-low heat. Fry the inside;

9

Fry until one side is slightly brown, flip and fry again;

10

Fry the fish until both sides are golden Until cooked, remove and set aside;

11

Leave oil in the pot and stir-fry the dried chili segments over low heat until fragrant;

12

Add the prepared sauce and bring to a boil over medium heat;

13

Add the fried fish pieces and stir gently with a spatula to coat each fish piece Serve with sweet and sour sauce;

14

Pour out and enjoy!

Tips

1. You can use cornstarch or flour as starch. Don’t put too much starch, just coat all the fish pieces;

2. Adjust the sweet and sour sauce according to your own preferences. If you like the sweetness more, add more sugar, otherwise, add less;

3. You can add dark soy sauce to the soy sauce, I don’t like it too heavy in color. It’s a dish, so I didn’t put it in. If you like it, you can add it in an appropriate amount without affecting the taste of the dish.