Sweet and sour fish practices: 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 milliliters of cooking wine, 1.5 grams of refined salt, 125 grams of sugar, 50 milliliters of rice vinegar, 40 grams of cornstarch, 8 grams of onion-ginger juice, broth 100 grams. Practice: 1, the fish cut 5 cm square block, in the section of fish straight knife graver into a cross, knife distance 0.2 cm, do not cut the skin of the fish. 2, fish in a large bowl with fried wine, salt slightly marinated to taste, sticky full of starch. Spinach, cucumber cut into small dice. 3, frying spoon to stay in the bottom of the oil back to the high flame hot, under the onion ginger rice stir-fry a few times, cooking wine, add broth, sugar, salt, rice vinegar, boil, thickening, to thicken the gravy into the deep-fried oil when urinating into the pineapple, cucumber diced, quickly flip a few times, poured on the fish flower, embedded red cherries that is completed.
Sweet and sour carp: Ingredients: 1000 grams of yellow river carp. Ginger 10 grams, 15 grams of green onions, 10 grams of garlic, 5 grams of salt, 10 grams of soy sauce, 40 grams of sugar, 40 grams of vinegar, 150 grams of broth, 60 grams of wet starch, 100 grams of peanut oil. Practice: 1, carp scaling, gutted and removed viscera, digging out the two gills washed, every 25 cm, first straight section (1.5 cm deep) and then diagonal section (2.5 cm deep) into the knife flower. Then lift the tail of the fish so that the knife mouth open, will be sprinkled into the knife mouth salt slightly marinated, and then in the fish around the body and the knife mouth evenly smeared with wet starch. 2, frying pan put peanut oil. Medium heat until 70% hot (about 175 ° C), portable fish tail into the pot, so that the knife mouth open. With a spatula to hold the fish so as not to stick to the bottom of the pan, into the oil for 2 minutes, will push the fish to the side of the pan, the fish body that is square, and then the back of the fish down to fry for 2 minutes, and then flatten the fish body, with a spatula will be the head of the frying into the oil for 2 minutes, to be fried to all the fish was golden brown, fish out on a plate. 3, frying pan, leave a small amount of oil, medium heat to 60% hot (about 150 ℃), put green onions, ginger, garlic, salt, soy sauce, add broth, sugar, high heat and boil, put wet starch and stir, cooking vinegar that is into the sweet and sour sauce, and then quickly poured into the fish can be.
Sweet and sour yellowtail: Ingredients: Ingredients: yellowtail (about 750 grams), 75 grams of preserved fruit, green onion, ginger, garlic, sugar, vinegar, cooking wine, salt, soy sauce. Operation: ① raw materials: a yellowtail (about 750 grams), 75 grams of mixed dried fruit, green onions, ginger, garlic, sugar, vinegar, cooking wine, salt, soy sauce. ② yellowtail scales, gills, fins, viscera, cleaned, every 1.5 centimeters on the body of the fish graved to the fish bone is good. ③Grave the same knife on both sides of the fish. ④ starch add water, salt, mix into a paste, put the fish paste into the frying pan heated to 50-60% deep-fried until golden brown, see the hair burnt can be fished out and placed on a plate. ⑤ in the frying pan into the water, sugar, cooking wine, ginger juice, vinegar, soy sauce, boil to beat off the foam, dripping into the water starch cooking into sweet and sour sauce, pour on the fish can be.
Sweet and sour cinnamon fish: materials: cinnamon fish, vinegar, salt sugar, scallions, cornstarch, red and green chili peppers, soy sauce, wine practice: first wash the cinnamon fish, paddle knife smear a little salt, and then into the pot to fry on both sides, fried, and then put garlic, ginger, vinegar, sugar, red and green chili peppers, wine, soy sauce, in the pot to boil and then melted a little cornstarch, monosodium glutamate, and then poured into the pot to cook a little can be eaten.
How to make sweet and sour scallop: Ingredients Scallop - 400g Scallion - 1 ginger - 1 small piece Seasoning Cooking oil - 500g (50g) Soy sauce - 2 tsp Cooking wine - 1/2 tbsp Balsamic vinegar - 1 tbsp Salt - 1 tsp Sugar - 1 tbsp Directions: 1. Clean the scallop and cut it into pieces; clean and cut the green onion into scallion blossoms; clean and cut the ginger into julienne strips. After the fish section into the hot oil pan deep-fried to golden brown, fish out, drain the oil; 3. pot to leave a little oil, first sautéed scallion and ginger, and then poured into the scallop pieces, and then add soy sauce, cooking wine, water, cover the lid of the pot to simmer for a few minutes; 4. Finally add sugar, vinegar, salt, simmering for a few minutes with a slight fire. Characteristics: sweet and sour, appetizer and wine. Tips: add less salt when mixing sweet and sour sauce, so that the taste of scallops will be better; make sweet and sour flavor dishes generally do not add monosodium glutamate (MSG).