Method 1

Ingredients preparation

Ingredients: seabass (500g)

Seasoning: vinegar (200g) soy sauce (50 g) white sugar (200g) starch (peas) (50g) ginger (25g)

Production steps

1. Remove the scales, gills, internal organs and wash the seabass net.

2. Add water to the pot (the water can submerge the whole fish) and bring to a boil. Add the fish and simmer over low heat for about 8 minutes. When the fish is cooked, remove it and put it on a plate and sprinkle with minced ginger. .

3. Heat the pot, add dark soy sauce, rice vinegar, and sugar, stir-fry until dissolved, add a little water and bring to a boil to thicken, then pour it on the fish.

Method 2

Ingredients preparation

Main ingredient: seabass

Seasoning: salad oil, salt, cooking wine, starch, shallots, green onions , sugar, white vinegar, tomato sauce

Production steps

1. After the seabass is processed and cleaned, make a few cuts on both sides, rub salt, and marinate in cooking wine for about 15 minutes

2. Spread a layer of dry starch on the surface of the marinated fish.

3. Add oil to a hot pan. After the oil is hot, fry until both sides are golden, then remove and control the oil and place on a plate.

4. Leave oil in the pot, pour tomato sauce, and add a bowl of water.

5. Add white vinegar, white sugar and a little salt and mix well. Pour in the water starch and cook while stirring until the appropriate concentration is reached to make the sweet and sour sauce

6. Pour the cooked sweet and sour sauce onto the fried fish and garnish with shredded green onions[1]

Notes

1. After washing the fish, be sure to dry it or dry it with kitchen paper, because if the fish itself has a lot of water, it will easily stick and break when frying. Skin

2. Dab a portion of dry starch on the dried fish to reduce the water loss from the fish. Use it to pat, not sprinkle or wipe