Cut the sliced fish into small pieces. Add 1 cup of beer and wash it by hand, then pour out the beer and wipe off the water with kitchen paper. Add onion ginger, 2g salt, 1 teaspoon cooking wine, squeeze in lemon juice, a little chicken powder and a little pepper, knead by hand and marinate for a few minutes.
Mix corn starch, flour and water at the ratio of 10: 1 to make a paste with the same consistency as yogurt. Put oil in the pot, and the oil temperature is 50% to 60% hot. Put the fish pieces with paste in one by one, fry them until they are shaped, and then take them out. When the oil temperature rises to 60% again, fry for about 20 seconds.
Fry the fish until golden brown, take it out and serve. Put 2 teaspoons of oil in the pot, add sugar and stew until the sugar is brown. Add 1 spoon of water, appropriate amount of salt, 4 tablespoons of sugar, 4 tablespoons of vinegar and 2 tablespoons of soy sauce, add minced garlic and cook for a while, then add a little water starch until the juice is thick.
When the juice is thick, pour in the fish section, turn to high heat, evenly cover the fish section with sweet and sour juice, and quickly take it out of the pot. Garnish with lemon slices and diced fruit after serving.
Sweet and sour carp:
1. The key to sweet and sour crispy fish is the bowl of sweet and sour juice. Sweet and sour juice can be mixed according to the ratio of 2 parts sugar, 1 part vinegar and 2 parts water to achieve the best sweetness and acidity. Of course, this ratio is not a simple formula of 1 plus 1 equal to 2, but should be adjusted according to the appetite of your family to find the most suitable ratio for you.
When frying fish, you need to know the oil temperature. If it's cold, it won't be colored. If it is overheated, the coke will be unfamiliar. You must fry it again.