Sweet and sour fish: Ingredients: grass fish 200g, canned pineapple 20g, cucumber 20g, red cherry 2g, peanut oil100g, cooking wine12ml, refined salt1.5g, sugar125g and rice vinegar 50ml. Practice: 1, cut the fish into 5 cm square pieces, and cut the cross section of the fish into a cross knife with a knife distance of 0.2 cm. Do not cut the fish skin. 2. Add fried wine and salt to the fish in a large bowl, marinate it slightly and stick it with starch. Dice asparagus and cucumber. 3. Leave the bottom oil in the frying spoon and heat it up. Stir-fry the onion, ginger and rice for a few times, cook the cooking wine, add the broth, sugar, salt and rice vinegar, boil it, thicken it until the juice is thick, secrete the fried oil, add the pineapple and diced cucumber, quickly turn it over a few times, pour it on the fish flower, and embed the red cherry.
Practice of sweet and sour carp: Ingredients: Yellow River carp1000g. Ginger10g, onion15g, minced garlic10g, salt 5g, soy sauce10g, sugar 40g, vinegar 40g, clear soup150g, wet starch 60g, peanut oil/50g. Practice: 1, carp scale, gut, remove two gills and wash, cut straight (1.5 cm deep) and then cut obliquely (2.5 cm deep) into knife flowers every 25 cm. Then lift the fish tail to open the knife edge, sprinkle refined salt into the knife edge to marinate slightly, and then evenly spread wet starch on the whole body and knife edge of the fish. 2. Put peanut oil in the wok. When the medium fire reaches 70% heat (about 175℃), put the fishtail in the pot to open the knife edge. Hold the fish with a spatula to avoid sticking to the bottom of the pan, fry for 2 minutes, push the fish to the edge of the pan, and the fish will be square. Then fry the fish with its back down for 2 minutes, then lay the fish flat, and press its head into the pan for 2 minutes. When all the fish are fried to golden brown, take it out and put it on a plate. 3. Leave a small amount of oil in the wok. When the heat reaches 60% (about 150℃), add onion, ginger, minced garlic, refined salt, soy sauce, clear soup, white sugar, and stir well with wet starch. Cook vinegar to make sweet and sour juice, and quickly pour it on the fish.
Practice of sweet and sour yellow croaker: Ingredients: raw materials: one yellow croaker (about 750g), 75g of assorted preserved fruit, onion, ginger, garlic, sugar, vinegar, cooking wine, salt and soy sauce. Operation: ① Raw materials: one yellow croaker (about 750g), 75g of assorted preserved fruit, onion, ginger, garlic, sugar, vinegar, cooking wine, salt and soy sauce. ② Scales, gills, fins and internal organs of yellow croaker should be removed and washed, and it is better to scrape the fish bones every 1.5 cm. ③ Both sides of the fish are covered with the same flower knife. (4) Starch is mixed with water and salt to make paste, and the fish paste is fried in an oil pan with a heat of 50% to 60% until golden brown. When it is burnt, it can be taken out and placed on a plate. ⑤ Put water, sugar, cooking wine, ginger juice, vinegar and soy sauce into the wok, boil it to remove the floating foam, pour water starch into it to make sweet and sour juice, and pour it on the fish.
Practice of sweet and sour mandarin fish: materials: one mandarin fish, vinegar, salt and sugar, chopped green onion, raw powder, red and green peppers, soy sauce and wine: wash mandarin fish first, put a knife on it and fry it on both sides, then add garlic, ginger, vinegar, sugar, red and green peppers, wine and soy sauce after frying, and boil it in the pot and melt a little raw powder.
The practice of sweet and sour hairtail: the material hairtail is 400g chives 1 ginger1small pieces of seasoning and edible oil 500 (50g) soy sauce 2 tablespoons cooking wine12 tablespoons balsamic vinegar1tablespoons refined salt/kloc-0. Wash onion and cut into chopped green onion; Wash and shred ginger; 2. Marinate the hairtail section with cooking wine and soy sauce, fry it in a hot oil pan for half an hour, take it out and drain it; 3. Leave a little oil in the pot, first stir-fry chopped green onion and shredded ginger, then pour in hairtail pieces, then add soy sauce, cooking wine and water, cover the pot and stew for a few minutes; 4. Finally, add sugar, vinegar and salt and simmer for a few minutes. Features: sweet and sour, appetizing and drinking. Tip: add less salt when adjusting sweet and sour juice, so that the taste of hairtail will be better; Cooking sweet and sour dishes generally does not add monosodium glutamate.