Sweet and sour crispy fish is a very classic dish, with golden red color, crisp outside and tender inside, especially sweet and sour juice, wrapped in crispy skin, sweet and sour and delicious, which makes people appetite. How to make sweet and sour crispy fish? Today, I present each operation step and follow the steps. Your sweet and sour crispy fish is as delicious as the chef's. Let's start making sweet and sour crispy fish.

Fish is not only delicious but also nutritious. Fish is rich in minerals such as protein, calcium, phosphorus, iron and vitamin D, with low fat content, which is easily absorbed by human body. Sweet and sour crispy fish, beautiful dishes, bright colors, tender fish, crisp taste and rich sweet and sour taste. If you want to make delicious sweet and sour crispy fish, you have to master several points.

1. Choose the slaughtered grass carp or carp, cut several knives on both sides of the fish, be careful not to cut too deep, and marinate with cooking wine, a little salt, onion ginger and pepper for a while.

2. Making crispy paste: take a bowl, beat in eggs, add starch and flour (the ratio of starch to flour is 1: 1) and a little cooking oil, and stir together to make a paste. Do not add water.

3. Put the marinated fish into the crispy paste, so that all parts of the fish body are covered with crispy paste evenly, then fry them in a 60% hot oil pan, and then take them out and put them on a plate.

4. Add a proper amount of water to a clean pot, add a little tomato sauce, a little salt, white sugar and white vinegar, cook until the water is saccharified, thicken the soup with water starch to make the soup thick, then add a little hot oil left by the freshly fried fish and stir evenly to form sweet and sour juice.

5. Pour the sweet and sour juice on the fish in the dish.

Key points of operation

1, the thick consistency of crispy paste is linear when dipped with chopsticks after making, otherwise it is either too thick or too thin.

2. When frying fish, the oil temperature should be slightly higher, and the surface of the fish will soon solidify after it enters the pot. If the oil temperature is too low, the fish will stick to the pan and become brittle.

3. When seasoning, the amount of sweet and sour should be a little more. In order to achieve the balance of sweet and sour taste, the ratio of sweet and sour is 1: 1.

The so-called food makes life more exciting! When you know how to make sweet and sour crispy fish, we can choose different fish according to the actual situation in life.