Current location - Recipe Complete Network - Dietary recipes - How to make sweet and sour fish cubes to remove the flavor?
How to make sweet and sour fish cubes to remove the flavor?

Some time ago I did squirrel fish, did sweet and sour fish flavor with sweet and sour fish block is similar, but compared to sweet and sour fish block does not require knife work, so much simpler, next we look at the specific method.

1. Prepare a fresh grass carp, scrape the scales to remove the gills to remove the black membrane, processed clean after chopping off the fish head, slicing down the fish, fish bones and fish head can be retained to use for soup, and we only use the most tender grass carp today.

Then cut the fish into small pieces, and then slice them into thick slices with a diagonal blade, put them in a basin and wash them, and then squeeze out the water.

Then start marinating

Add 2 grams of salt, 2 grams of chicken powder, and 3 grams of cooking wine to the slices and stir well with chopsticks, and marinate for 10 minutes to flavor the fish.

2. After marinating, let the fish hang in the batter before deep-frying.

Also prepare a small pot, put in 20 grams of cornstarch, 10 grams of flour, beat an egg, pour in the right amount of water, stir the batter in one direction, put in 8 grams of vegetable oil and continue to stir, stirring until the starch paste can pull silk as good.

Then pour the batter over the fish fillets and stir well to coat the fillets.

After each fillet is battered, start frying.

Heat the oil in a wok over high heat, and when it's about 50 percent hot, reduce the heat to low and add the fish fillets in order, shaking the wok constantly to prevent them from sticking to the pan.

Fry the fish over low heat for about two minutes, then remove the fish from the pan and control the oil.

After the oil control, immediately after the re-frying of the fillets, the oil temperature to 8% heat the fish into the frying pan, deep-fried until golden brown fish crisp, pour out the fillets to control the oil.

3. Cook the sauce

Prepare 3 cloves of garlic and cut into thin slices.

Burn oil in a pan, and when the oil is hot, add 10 grams of tomato paste and stir-fry quickly. Stir-fry the tomato paste well, add one and a half tablespoons of water, add 2 grams of salt, 15 grams of sugar, 8 grams of white vinegar and stir repeatedly to dissolve the sugar. (You can also use tomatoes here, but the flavor is richer with tomato paste.)

When the soup bubbles, pour in some water starch to thicken the sauce, and then drizzle in some oil to brighten the sauce.

When the soup bubbles up, add the fried fish fillets and chopped garlic slices.

Quickly stir-fry, so that the sweet and sour sauce evenly wrapped in the fish fillets, can be out of the pot on a plate, and finally put a piece of cilantro, sprinkle a small handful of cooked sesame seeds as a garnish of delicious that is ready.

After two deep-frying, the fish fillets of small spines have been fried to crispy, so this dish can be eaten by the family, as for the fish head and fish bones, do not waste, to be used in the stew pot soup, soup and vegetables, a meal all live.