Tender, sweet and sour, and tender on the outside.

The meat is delicious and has no fishy taste, which can be appetizing.

Golden color, sweet and salty.

This dish is beautifully shaped, realistic image, burnt and tender, sweet and sour taste, with wine and rice, the flavor is good.

Practice

Practice 1

Making Ingredients

Sweet and Sour Fish

Category: Home Cooking Recipes for Health Recipes for Eyesight Recipes Recipes for Liver Recipes Recipes for High Blood Pressure Recipes

***2

Sweet and Sour Fish

Main Ingredients: Grass Carp 1,000 grams

Supplementary Ingredients: Peppers 30 grams Onion (white skin) 100 grams

Accessories: Peppers 30 grams

An onion ( White skin) 100 grams

Seasonings: 20 grams of rice wine, 10 grams of onions, ginger 8 grams of soy sauce 10 grams of sugar 20 grams of vinegar 15 grams of salt 2 grams of sesame oil 2 grams of corn starch (corn) 10[1] grams of vegetable oil 20 grams

production process

<1> onions peeled, washed, cut into small cubes; garlic peeled, are cut into small cubes.

Heat 1 tbsp oil in a wok, add minced garlic and diced onion, add other ingredients and cook for about 2 minutes.

Carrots peeled and washed, cut into julienne strips; green onions washed, cut into julienne strips; ginger washed, cut into julienne strips; green peas washed, blanch in boiling water, and then remove and drain.

Flatfish scales and viscera cleaned, fish body on both sides of several cuts, sprinkled with ginger, moved into the steamer steamed.

Pour one-third of the sweet and sour sauce over the steamed fish and sprinkle with green onions, carrots and green beans.

Tips for preparation

If there is any leftover sweet and sour sauce, strain it and store it in a refrigerator.

Practice 2

Production Procedure

(1)Remove phosphorus, fins, gills and offal from the fish and clean it. Cut the fish every 2 centimeters on both sides of the body to the bone, then cut 1.5 centimeters along the bone to turn up the fish. Remove to a plate. To be used.

(2) start a pot of oil burning 7-8% heat, put into the fish hanging starch micro-fire frying through, fishing kitchen plate.

(3) pot to stay in the bottom of the oil is hot, add onion, ginger, incense, onion, ginger, put soy sauce, sugar, salt, cooking wine, vinegar, ginger, boiling water starch made of sweet and sour sauce, poured in the deep-fried fish on the can be sent out.

Practice three

Production process

1, the grass carp to remove the head, scales and viscera, clean, along the backbone from the center of the slice, the two sides of the fish meat pick off, and then diagonal blade into thin pieces. Season with cooking wine and marinate for 20 minutes. Add the dry starch and whisk into the egg paste.

2, the pan into the oil, medium heat until 70% hot, the fish evenly coated with egg batter, into the oil frying until golden brown, drain the oil. Place on a plate.

3, leave a little oil in the pot, put ginger stir fry a few times, add vinegar, sugar, ketchup, salt and 40ml of water in turn, stir a few times, and then mix in the wet starch, stirring with a spatula in one direction, adjusted to sweet and sour sauce.

4. Pour the sweet and sour sauce over the fried fish quickly.

Method 4

Making ingredients

Main ingredients: one snapper (or carp or grass carp), ginger slices and minced ginger (more than enough),

green onions, cilantro, sharp peppercorns

Supplementary ingredients: cooking wine, bean paste, a little sweet noodle sauce, sugar, vinegar, chicken essence

***11 sheets

Making ingredients

Making Procedure

1 Cut a few slashes in the processed fish Body, then rub a little salt and cooking wine and ginger and green onion, marinate for a few moments

2 Put the marinated out