Sweet and sour fish is a common home-cooked dish, especially on festive days such as Chinese New Year holidays, marriage promotion, etc. Fish has auspicious meanings of more than one year and more than one year. Sweet and sour fish is very simple. It tastes sweet and sour, tender in the outside, delicious in the meat, and has no fishy smell. It is very appetizing, and adults and children basically like it. So exactly how to cook? Here are some cooking methods of sweet and sour fish I have compiled, hoping to help everyone!

The cooking method of sweet and sour fish is as follows:

The method of sweet and sour yellow croaker:

Sweet and sour yellow croaker is a famous dish of Han nationality in Shanghai, Nantong, Jiangsu and other places. This dish is golden red, crispy and sweet and sour. Yellow croaker (Pseudosciaena crocea) is one of the oldest and most important economic fish in China. Yellow croaker contains protein, fat, sugar, vitamins, calcium, money and other nutrients. Pseudosciaena crocea gum is a high-grade nutritional supplement.

ingredients:

one yellow croaker, 5g, carrots, garlic, onions, peppers, ginger, white vinegar, sugar, tomato juice, cornmeal, salt and peanut oil.

Practice:

1. Wash the yellow croaker with scales and bellies, control the drying, change the flower knife, and sprinkle a little salt on the fish.

2. Spread raw powder evenly on the fish.

3. Shred onion, carrot, pepper and ginger, and smash garlic.

4. Add oil to the pan and heat it to 8%. Put the raw fish belly down, fry it in the pan until golden brown, and take it out.

5. Raise the oil temperature, fry the fried fish in the pan for a while, and then take it out and put it on a plate for later use. * * * In fact, this step can be completed at one time ***

6. Keep the oil for frying fish, fry shredded pepper, shredded carrot and shredded onion in the pan a little, and take out the oil to control drying.

7. Pour out the oil, leave a little heat, add tomato juice and stir-fry until it is red and bright.

8. Add ginger and garlic, stir fry a little, then add white sugar, white vinegar and water, and cook until the sugar is completely melted.

9. Add starch to thicken, and then fry shredded carrots, onions and peppers in a pan.

1. Just pour the prepared sweet and sour juice on the yellow croaker.

Tips:

1. When the fish is changed into a flower knife, the first knife is cut obliquely to the bone in the direction of the fish head, and then it is cut against the bone in the direction of the fish head, and every knife is like this.

2. When frying the fish, the oil temperature should be high. When putting the fish into the pot, you can put it down with the fin in your hand, and fix it for the convenience of setting, but be careful not to fry your hands together, hehe.

3. The ratio of sweet and sour juice: tomato juice, sugar, vinegar and clear water is 1:1:1:3.

4. Stir-fry tomato juice in the oil pan first, which will make it more red and bright, because it is fat-soluble.

5. Rub the fish with a little salt first to make it more tasty. "If you want to be sweet, add salt first" is a cooking secret.

The practice of sweet and sour carp:

"Sweet and sour fish is a common home-cooked dish, especially on festive days such as Chinese New Year holidays, marriage promotion, etc. Fish has auspicious meanings of more than one year and more than one year. Sweet and sour fish is very simple. It tastes sweet and sour, tender in the outside, delicious in the meat, and has no fishy smell. It is very appetizing, and adults and children basically like it. Yellow River carp is the first choice for making sweet and sour fish, and grass carp, tilapia and mandarin fish can also be used. The size of the fish should be about 1 grams, so the meat quality of the fish of this size is the most tender and delicious. The seasoning should be sour and sweet, and the seasoning should be sufficient, so that the soup tastes delicious and clear. "

Ingredients:

Ingredients: 75g of carp

Seasoning: 1 teaspoon of salt, 3 teaspoons of ginger, 1 small piece of garlic, 3 tablespoons of cooking wine, 4 teaspoons of soy sauce, 6 tablespoons of tomato sauce, 3 tablespoons of colored pepper, 5 shallots, 2 tablespoons of white sugar, 7 tablespoons of vegetable oil, 3 ml of scallion, 1 tablespoons of water, 5 tablespoons of flour

Practice

1. Scale the carp, dig its cheeks and dissect After eviscerating and cramping, clean it and dry the water

2. Cut the sides of the fish every 2 cm to the fish bone, and then cut forward 1 cm along the bone to make the fish turn up

3. Wipe the whole body of the carp with 3 tablespoons of cooking wine, 1 teaspoon of salt and 2 tablespoons of soy sauce, and marinate for about 1 minutes

4. Chop chives, ginger and garlic into powder, scallion and garlic. Then put 2 tablespoons of soy sauce, 2 tablespoons of sugar, 3 tablespoons of vinegar and 1/2 teaspoon of starch in a bowl with 7 tablespoons of broth or water to make juice; Put 5 tablespoons of dry starch, 5 tablespoons of flour and 1 tablespoons of water into a bowl, add water to make a paste, and stir well, like thick yogurt.

5. Pour a lot of vegetable oil into the pot, turn on the fire, and heat it, and at the same time, coat the fish with a layer of dry starch.

6. Wrap the fish with flour paste.

7. At this time, put the chopsticks into the oil, and there are a lot of bubbles around them. Pour hot oil on the fish with a spoon, so that the cut fish can be turned upside down and shaped

8. Then row the fish into the oil pan along the edge of the pan, pour hot oil on the fish while frying, and fry the fish on the other side over medium heat until the skin becomes crisp and hard, and fry for 2 minutes on each side. 9. When both sides are golden brown, take out the dish for use, and pour out the oil, leaving about 3-4 tablespoons of oil in the pan. Stir-fry ginger, onion and minced garlic until fragrant

11. Stir-fry tomato sauce for about 3 seconds, and pour in the prepared soup

12. Until the soup in the pot bubbles and becomes sticky, bright and uniform

13. Pour the boiled soup on the fish in the plate, sprinkle with shredded onion and soaked with shredded red pepper, and serve as

1.

2. When frying fish, first pick up the oil and fry it in the pan, and the flower knife is obviously beautiful. The pot for frying fish should be large and the oil should be hot. It is best to hold the fish from the bottom with a colander, and take out the hot oil with a big spoon and pour it on the fish continuously.

3. The fish should be fried for more time, so that the skin of the fish will be crisp and the taste will be good but not fishy.

4. Make sweet and sour fish well, and frying fish is very important. The traditional way is to wrap the batter, and the starch is far less delicious than the batter. Tips for hanging batter: mix the batter first. The standard is the consistency of several cups of yogurt from Mengniu Yili.

5. When wrapping, don't roll the fish in the noodles, hold the gills with your hands, put a container under it, and pour the batter from the head, slowly and evenly. There is oil burning in the pan here. Watch the batter flow to the tail, grab the tail and flatten the fish and throw it into the oil pan. This way, the fish hangs evenly. Of course, this is a test of your accurate estimation of the time of paste hanging and oil heating!

6. As for juice, each family has its own recipe.

Reference amount:

Two teaspoons of salt, one teaspoon of pickled fish and one teaspoon of mixed juice.

a teaspoon of black pepper.

ketchup: sugar: vinegar: 2:2:1*** You can taste it yourself ***

PS: Make sweet and sour fish and braised fish, and don't be afraid of frying. Fried and fried, the taste is absolutely different. After frying, you can filter the dregs and fry spice oil or Chili oil.

Method of sweet and sour fish pieces:

Ingredients:

Ingredients: grass fish * * * about 7g * *

Accessories: 1 teaspoon of salt, 1 teaspoon of dry starch, 2 teaspoons of tomato sauce, 2ml of clear water, 2 teaspoons of white vinegar, 2 teaspoons of white sugar, 1 teaspoon of water starch and 1 teaspoon of cooking wine

Method:

1. Put it in a pot, add 1/2 teaspoon of salt, cooking wine and dried starch, mix well and marinate for 2 minutes.

2. pour oil into a non-stick pan * * * which is larger than the amount of cooking oil * * *. When the fire is heated to 7% heat, put the fish pieces in, fry them on low and medium fire until both sides are golden, then take out and drain the oil and put them in a plate.

3. In a bowl, pour tomato sauce, water, white vinegar, sugar and the remaining 1/2 teaspoon of salt, and mix well to make juice.

4. Heat another pot, pour a small amount of oil * * * which is 1/3 of the daily cooking, pour the prepared juice into the pot, stir it clockwise or counterclockwise with a spoon in the same direction * * * *, and finally pour water starch on it.

5. pour the sweet and sour sauce on the fried fish pieces.

6. finally, sprinkle some cooked white sesame seeds and decorate them.

Tips

1. You can make this sweet and sour fish piece without removing the skin and bones. The finished product may not look good, and it will be more troublesome to eat with bones.

2. When thickening, always stir in the same direction, and don't stir back and forth, otherwise, the juice will fade away and become less sticky, which will affect the taste and appearance of the dish.

How to make sweet and sour fish fillet:

Usually, when we go to the supermarket, we will find that there are some large pieces of fish without bone spurs for sale. Without bone spurs, it will be very convenient to eat, but it is usually frozen, so it is not as delicious as fresh live fish when used for soup or stew, but it is very suitable for making sweet and sour fish fillet, and it will taste very good. This sweet and sour fish fillet is very suitable for children who are afraid of fish bones, and the sweet and sour taste is basically the taste that all children like ~~

Practice:

1. If it is frozen fish, naturally thaw and wash it. If it's fresh live fish, bone spurs should be removed

2. Cut 4g of snapper meat from which bones and skins have been removed * * * or use any boneless fish * * * to make fish fillets with the index finger thickness of 5-6cm

3. Put the cut fish fillets in a big bowl, add a little cooking wine, 2g of salt and a little pepper powder, and marinate for 5 minutes

. Slowly drain the water and mix the thick starch paste that flows very slowly like yogurt by hand, then add 5g salad oil and mix well, then pour it into the fish noodle bowl and mix well

5. When the pot is hot, add vegetable oil and heat it to 5% * * * that is, throw some raw materials down and dense bubbles will form around it * * *, and shake the wrapped fish fillet with your hands and put it in the pot

6. Fry the fish fillet to shape on medium fire and then take it out. I fried the fish fillet with beans, so the fried fish fillet is yellow and golden yellow, which is very beautiful, unlike the white color fried with salad oil

7. You can put 1 spoon of seasoning * * * cooking wine, 2 tablespoons of soy sauce, 3 tablespoons of sugar, 4 tablespoons of vinegar, 6 tablespoons of clear water, 1/4 spoon of dry starch and 2 grams of salt in a small bowl in advance and mix well * * *. The amount of seasoning can be increased or decreased according to the amount of raw materials for sweet and sour dishes. Don't use too heavy soy sauce, and the color of the dishes will not look good. * * < P > 8. Pour out the oil in the pot, leaving only a little, or you can take another pot and put a little oil in it, and saute the onion slices and ginger slices.

9. Pour in the prepared sweet and sour juice, and be sure to stir it again before pouring.