Ingredients
1 grass carp
Accessories
10 grams of green onions
10 grams of ginger
10 grams of garlic
5 grams of salt
3 grams of chicken powder
20 grams of light soy sauce
4 tablespoons of sugar
p>4 spoons of rice vinegar
1 cup of beer
1 level spoon of flour
10 level spoons of corn starch
20 cooking wine grams
1 lemon
How to make sweet and sour fish
space
1. Ingredients: remove the scales and gills of grass carp, Remove the black membrane in the abdomen, scrape off the epidermis, wash and drain.
space
2. Cut the green onions into sections, cut the ginger into thick slices and pat them loosely, and mince the garlic. Lemon slices.
space
3. Cut off the fish head first, then use a knife to slice off the clean meat along the fish bones, then slice off the fish bones on the other piece of fish, and then slice off the fish bones. Remove the fishy smell from the red part of the fish.
space
4. Cut the filleted fish into small pieces.
space
5. Add 1 cup of beer and rub it with your hands to clean, then pour out the beer and wipe off the water with kitchen paper.
space
6. Add onion, ginger, 2 grams of salt, 1 spoon of cooking wine, squeeze in ~ lemon juice, a little chicken powder, a little pepper, rub it with your hands, and marinate for a few times minute. .
space
7. Mix corn starch and flour in a ratio of 10:1, add water in batches to make a paste with a consistency like yogurt.
space
8. Put oil in the pot, the oil temperature is 50% to 60% hot, put the battered fish segments one by one, fry until the fish segments are set and take them out.
space
9. When the oil temperature rises to 60% hot again, fry again for about 20 seconds. Fry the fish until golden brown, remove and set aside.
space
10. Put 2 tablespoons of oil in the pot, put in the sugar and simmer over low heat.
space
11. Add 1 tablespoon of water, appropriate amount of salt, 4 tablespoons of sugar, 4 tablespoons of vinegar, 2 tablespoons of light soy sauce, add minced garlic and simmer for a while, then add a little more Water starch until the juice becomes thick.
space
12. When the sauce is thick, pour in the fish segments, turn over high heat to evenly coat the fish segments with the sweet and sour sauce, and quickly remove from the pan.
space
13. Garnish with lemon slices and diced fruit after serving.
Tips & Warm Tips
Wash the fish with beer to remove the fishy smell and increase the flavor, and stir-fry the fish with sugar to add color and brightness to the dish.