Preparation method

Ingredients

Category: Home-cooked dishes to nourish the body, recipes to improve eyesight, recipes to nourish the liver, high blood pressure

Recipes

Ingredients: 1000g grass carp

Accessories: 30g green pepper, 100g onion (white skin)

Seasoning: 20g rice wine, 10g green onion, 10g ginger 8g soy sauce 10g white sugar 20g vinegar 15g salt 2g sesame oil 2g starch (corn) 10g vegetable oil 20g

Production process

<1> Peel the onion, Wash and dice; peel and mince garlic.

Pour 1 tablespoon of oil into the pot and heat it up, add minced garlic and diced onions and sauté until fragrant. Add other ingredients and bring to a boil for about 2 minutes.

Peel, wash and shred the carrots; wash and shred the green onions; wash and shred the ginger slices; wash the green bean kernels, blanch them in boiling water, remove and drain.

Peel the scales and internal organs of the flat fish, wash them, make several cuts on both sides of the fish body, sprinkle with shredded ginger, transfer to a steamer and steam until cooked.

Pour one-third of the sweet and sour sauce onto the steamed flat fish, sprinkle with shredded onions, carrots and green beans and serve.

Preparation Tips

If there is any leftover sauce from the sweet and sour fish, you can remove the vegetable residue, filter it, store it in the refrigerator, and reuse it.

Method 2

Production process

(1) Remove phosphorus from the fish, wash the fins, gills and internal organs, and cut each side of the fish body every 2 cm to the fish bones, then cut 1.5 cm along the bones to flip the fish meat. Take it out and put it on a plate. Set aside.

(2) Heat the oil in a pot for 7-8%, add the starch-coated fish and fry over low heat until thoroughly fried, then remove to a kitchen plate.

(3) Pot Leave the base oil to heat up, add the green onion and minced ginger, stir-fry until fragrant, take out the green onion and minced ginger, add soy sauce, sugar, salt, cooking wine, vinegar, ginger juice, bring to a boil and pour in water to make a sweet and sour sauce, pour it over the fried Serve immediately on the fish.

Practice 3

Production process

1. Remove the head, scales and internal organs of grass carp, clean it, cut it from the middle along the back bone, and cut the two sides Remove the fish meat and cut it into thin pieces with a tilted blade. Add cooking wine and marinate for 20 minutes. Crack the eggs into a bowl, add dry starch, and beat into an egg paste.

2. Pour oil into the pot and heat it over medium heat until it is 70% hot. Coat the fish fillets evenly with egg batter, deep-fry until golden brown, take out and drain off the oil. Arrange on plate.

3. Leave a little oil in the pot, add shredded ginger and stir-fry for a few times. Add vinegar, soft sugar, tomato paste, salt and 40ml of water in turn. Stir for a few times, then add wet starch and use Stir with a spatula in one direction to make sweet and sour sauce.

4. Quickly pour the prepared sweet and sour sauce on the fried fish fillets.