condiments
Carp150g
Auxiliary tomato 300g
An egg
Proper amount of salt
Proper amount of cooking wine
65g sugar
Proper amount of vinegar
53 grams of corn starch
23 g flour
Proper water starch
1/3 teaspoons of baking powder
Proper amount of water
Appropriate salad oil
Sweet and sour taste
Frying technology
It takes half an hour.
Ordinary difficulty
Processing steps of crispy fish with tomato sauce
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1
A packed carp is 150g, preferably not more than 150g. It's too big to be fried thoroughly. 300 grams of tomatoes and one egg.
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2
Peel tomatoes and juice them for later use.
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three
53 grams of corn starch, 23 grams of flour, eggs 1 piece, baking powder 1/3 teaspoons, and a little water. Don't add too much water at a time, add it bit by bit and don't dilute it. Need a thick paste. If it's thin, it won't hang and it won't be brittle.
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four
Stir evenly
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five
Add 18g salad oil and stir. Crispy sauce will do. The purpose of oiling is to make the crust more brittle.
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six
Hang the paste evenly.
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seven
Put oil in the wok and heat it to 60%. Take the fish tail and pour out the oil from the fish tail with a spoon. After the fish is basically formed, put it flat in a wok and fry it until cooked. Don't throw it directly into the wok.
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eight
Put it flat in the pot, fry it until it is cooked, and pour the oil with a spoon. Turn the fish over after frying 10 minutes. Sunny side up. Just blow it up and crush it.
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nine
Put a little oil in the wok and heat it to 50%
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10
Stir-fry tomato juice, sugar and vinegar
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1 1
Mix starch with water, and then heat the oil to bake the juice.
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12
Press the fried fish belly down and the dorsal fin up by hand, so that both sides of the fish can be covered with juice when pouring juice.
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13
Pour the prepared juice on the fried fish while it is hot. Crispy fish with tomato sauce is ready.