Sweet and sour fish is a dish that we eat more often in our lives. It is made from grass carp, green peppers, onions, rice wine, white sugar, etc. We first need to handle the grass carp, and then add Stir-fry the ginger and green onion in oil, steam the grass carp, and finally pour the prepared seasoning soup on the grass carp. Friends who like to eat sweet and sour fish can try it according to the steps in the article.
Method 1
Making ingredients
Category: Home-cooked dishes to nourish the body, recipes to improve eyesight, recipes to nourish the liver, high blood pressure
Recipes
Ingredients: 1000 grams of grass carp
Accessories: 30 grams of green peppers 100 grams of onions (white skin)
Seasonings: 20 grams of rice wine, 10 grams of green onions, 8 grams of ginger g soy sauce 10 g white sugar 20 g vinegar 15 g salt 2 g sesame oil 2 g starch (corn) 10 g vegetable oil 20 g
Production process
Peel, wash and cut the onion Dice; peel and mince garlic.
Pour 1 tablespoon of oil into the pot and heat it up, add minced garlic and diced onions and sauté until fragrant. Add other ingredients and bring to a boil for about 2 minutes.
Peel, wash and shred the carrots; wash and shred the green onions; wash and shred the ginger slices; wash the green bean kernels, blanch them in boiling water, remove and drain.
Remove the scales and internal organs of the flat fish, make several cuts on both sides of the fish body, sprinkle with shredded ginger, transfer to a steamer and steam until cooked.
Pour one-third of the sweet and sour sauce onto the steamed flat fish, sprinkle with shredded onions, carrots and green beans and serve.
Preparation Tips
If there is any leftover sauce from the sweet and sour fish, you can remove the vegetable residue, filter it and store it in the refrigerator for reuse.
Method 2
Production process
(1) Remove the phosphorus from the fish, wash the fins, gills and internal organs, and cut each side of the fish body every 2 cm to the fish bones, then cut 1.5 cm along the bones to flip the fish meat. Take it out and put it on a plate. Set aside.
(2) Heat the oil in a pot for 7-8%, add the starch-coated fish and fry over low heat, then remove it to a kitchen plate.
(3) Pot Leave the oil to heat up, add the green onions and minced ginger and sauté until fragrant. Take out the green onions and minced ginger, add soy sauce, sugar, salt, cooking wine, vinegar, ginger juice, bring to a boil and pour in water and starch to make a sweet and sour sauce. Pour on top of the fried rice. Serve immediately on the fish.
Practice 3
Production process
1. Remove the head, scales and internal organs of grass carp, clean it, cut it from the middle along the back bone, and cut the two sides Remove the fish meat and cut it into thin pieces with a tilted blade. Add cooking wine and marinate for 20 minutes. Crack the eggs into a bowl, add dry starch, and beat into an egg paste.
2. Pour oil into the pot and heat it over medium heat until it is 70% hot. Coat the fish fillets evenly with egg batter, deep-fry until golden brown, take out and drain off the oil. Arrange on plate.
3. Leave a little oil in the pot, add shredded ginger and stir-fry for a few times. Add vinegar, soft sugar, tomato paste, salt and 40ml of water in turn. Stir for a few times, then add wet starch and use Use the shovel to stir in one direction to make the sweet and sour sauce.
4. Quickly pour the prepared sweet and sour sauce on the fried fish fillets.