Sweet and sour fish (Beijing cuisine)
Features: golden color, sweet and salty, charred on the outside and tender on the inside.
Ingredients: yellow croaker (grass carp, carp can also be used) etc.) 1 tail (weighing about 750g), golden cake, 5g each green plum, 10g green onion, 10g ginger, 125g sugar, 50g vinegar, 3g salt, 15g cooking wine, 10g soy sauce, oil, starch , appropriate amount of ginger juice each.
Method:
(1) Remove the phosphorus from the fish, wash the fins, gills and internal organs, cut each side of the fish body every 2 cm to the bones , then cut 1.5 cm along the bone to flip the fish meat. Golden cake, cut green plum into small cubes and blanch slightly in boiling water.
(2) Heat the oil in a pan until 7-8% hot, add the starch-coated fish and fry over low heat, then remove it to a kitchen plate.
(3) Leave the bottom oil in the pan Heat up, add 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 it on the fried fish. Just sprinkle green plums and golden cake dices on top.
Dish name: Sweet and Sour Fish (Shanghai Cuisine)
Ingredients: Prepare a little fish, minced ginger, minced onion, minced garlic, vinegar, white sugar, soy sauce, wet starch, refined salt, appropriate amount of clear soup 3OO grams, peanut oil 2OOO grams.
Method:
① Cut the fish into pieces, lightly salt it with refined salt, and coat it with starch paste;
② Pour oil into the wok and deep-fry it For 8 minutes, fry the fish body into a bow shape. When the fish body is all golden brown, take it out and put it on a plate;
③Leave a little oil in the wok, add the ingredients, heat until thickened, thicken it, and drizzle with oil Take it out of the pot and pour it over the fish
Sweet and sour fish cubes (without bones)
Method:
1. Buy skinless and boneless fish from the supermarket Go home and cut into pieces. Add an appropriate amount of salt and mix well. After marinating for 20 minutes, add an egg white. Be careful not to remove the egg yolk and mix well.
2. Heat 4 tablespoons of oil in the pot and fry the fish pieces one by one. Roll the pieces with dry cornstarch and fry in a pot. Fry until both sides are browned, take out...
3. Mince the ginger and garlic, remove the seeds from the green pepper and cut into pieces. Put a small spoonful of oil in the pot and sauté the garlic until fragrant. At the end, add green pepper and salt and stir-fry briefly before serving.
4. Put a small spoon of oil in the pot, sauté the minced ginger until fragrant, add the fried fish pieces, stir gently a few times.. Bowl Add three spoons of sugar, two spoons of vinegar, two spoons of cornstarch and half a cup of water. Mix well with chopsticks and pour into the pot. Use a spatula to quickly push the fish pieces so that each piece is coated with juice. Add the fried green peppers and mix. Remove from the pan evenly. This method is delicious, but troublesome. Fish pieces without bones are easier to break. If you don’t like green peppers, you can skip the step of frying them
Sweet and Sour Fish
Ingredients: 200 grams of grass carp meat, 20 grams of canned pineapple, 20 grams of cucumber, 2 grams of red cherries, 100 grams of peanut oil, 12 ml of cooking wine, 1.5 g of refined salt, 125 g of white sugar, 50 ml of rice vinegar, 40 g of starch, green onions 8 grams of ginger juice, 100 grams of stock.
Method:
1. Cut the fish into 5 cm square pieces, and cut the cross section of the fish into a cross with a straight knife. The distance between the knife and the knife is 0.2 cm. Do not cut the skin.
2. Add fried wine and salt to the fish in a large bowl until it becomes flavorful and covered with starch. Cut spinach and cucumber into small dices.
3. Leave the oil in the frying spoon and return to high heat. Add the onion, ginger and rice and stir-fry for a few times. Add the cooking wine, add stock, sugar, salt and rice vinegar. Bring to a boil and thicken the gravy until the gravy becomes thick. Pour in the frying oil, add pineapple and cucumber cubes, toss quickly a few times, pour on the fish flowers, embed red cherries and serve. (Patients with hyperlipidemia, hypertension, coronary heart disease, and obesity should not eat this product.
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Sweet and sour fish
Ingredients: 1 yellow croaker (grass carp, carp, etc. can also be used) (weighing about 750 grams), 5 grams each of gold cake and green plum, 10 grams of green onion, 10 grams of ginger, 125 grams of sugar, 50 grams of vinegar, 3 grams of salt, 15 grams of cooking wine, 10 grams of soy sauce, appropriate amounts of oil, starch, and ginger juice
Method:
1. Remove the phosphorus, fins, and gills from the fish, and wash the internal organs. Cut the fish body every 2 cm down to the bones, then cut 1.5 cm along the bones to flip the fish meat; cut the golden cakes and green plums into small cubes and blanch them lightly in boiling water. ;
2. Heat the oil in a pot for 7-8%, put in the starch-coated fish and fry over low heat, remove it on a kitchen plate; leave the bottom oil in the pot and heat it up, add the green onions and minced ginger and saute until fragrant. Remove the onion and minced ginger, add soy sauce, sugar, salt, cooking wine, vinegar, ginger juice, bring to a boil and pour water and starch to make a sweet and sour sauce, pour it on the fried fish, sprinkle green plums and golden cake dices.
Sweet and sour fish
Ingredients: One fish, light soy sauce, dark soy sauce, vinegar, sugar, onion, ginger, pepper, star anise, cooking wine
Method:
1. Wash the fish, drain the water, cut it into segments, put it in a basin, sprinkle with salt, light soy sauce, beat an egg, grab a handful of flour, and mix well with your hands. Taste for fifteen minutes.
2. Put a pan on the fire, put more oil in the pan (used for frying the fish segments), when the oil is 70% hot, add the delicious fish segments and fry until golden. Take out (pour the oil left over from frying fish into other containers and use it for frying things later).
3. Put new oil in the pot. After the oil is hot, add pepper, star anise, green onion and ginger and stir-fry until fragrant.
4. Add the fried fish segments, then light soy sauce, dark soy sauce, cooking wine, vinegar and a little water, turn down the heat, cover the pot and simmer, turn over in the middle to taste the taste. Add sugar and vinegar to adjust the taste. 5. Wait until the fish segments are cooked and the soup is ready. Serve it on a plate. The taste is rich, salty, sweet and sour, very appetizing.