material

A large peeled fish (about 600g) with appropriate amount of ginger.

Appropriate amount of chives and edible oil

The right amount of salt and cooking wine

Take a proper amount of soy sauce and sugar

Proper amount of aged vinegar and tomato sauce

Appropriate amount of starch

Practice of peeling fish in sweet and sour sauce

Step 1

Wash the big peeled fish, dry the water, and put a net flower knife on both sides of the fish with a knife (generally, smaller fish only need to cut a few knives on both sides. This fish is particularly large, weighing more than a catty, and the meat on its back is particularly thick, so I put this flower knife on it). Slice ginger, and chop shallots with chopped green onion.

Step 2

Mix sweet and sour juice. Take a bowl, and mix well according to the proportion of one spoon of cooking wine, two spoons of soy sauce, two spoons of white sugar, four spoons of tomato sauce and three spoons of aged vinegar (generally, the proportion of pure sweet and sour can be prepared according to the proportion of one spoon of cooking wine, two spoons of soy sauce, three spoons of white sugar, four spoons of aged vinegar and five spoons of clear water, and the proportion of sweet and sour tomato sauce is adjusted here).

Step 3

Wipe the fish dry with a kitchen paper towel, pat a thin layer of dry starch, heat the pan, add more oil, boil it, and fry the fish.

Step 4

Fry the fish slowly over low heat, turn the pot from time to time to heat it evenly, fry one side and then change sides until both sides are golden and crispy.

Step 5

Add shredded ginger into the remaining oil in the pot and saute until fragrant.

Step 6

Add the sweet and sour juice, then use this bowl to pick up half a bowl of clear water, scoop a spoonful of dry starch and stir it into water starch, add it to the pot, bring it to a boil, and stir it in circles with a spatula.

Step 7

Put in the big peeled fish, wrap the soup evenly, cover it and simmer it on low heat, then turn it over, and finally collect the juice and take it out of the pot (if the fish is fried too much and can't be turned over, pour the soup on the fish with a spatula constantly, and it can also be stewed. If the soup is too dry, add water as appropriate).

Step 8

The fish is tender, sweet and sour and refreshing, which is your favorite.

Step 9

Finished product drawing.

Cooking skills of sweet and sour peeled fish

Be patient when frying fish. When the fish is fried, the dish is half done. This dish can be made of pure sweet and sour, and the color is better after adding tomato sauce; Vinegar should be used in order to have a long aftertaste, sour and delicious.