Grass carp 300g
40 grams of corn starch
Ketchup 20 grams
White vinegar 15g
20 grams of sugar
2 grams of cooking wine
How to make sweet and sour fish pieces?
Cut the fish into pieces and marinate with cooking wine and salt for 5 minutes.
Add corn starch to the thick paste, wrap it with more flour, and fry it more crisply.
When the oil is 50% hot, the fish pieces will be fried to light yellow.
Fry again until golden brown.
Tomato sauce, white vinegar, sugar, boiled water, thickening.
Keep stirring until it thickens.
Pour in the fish pieces, stir well, and quickly take out the pot. Don't fry for too long, or the fish won't be crisp.