How to make sweet and sour fish pieces delicious? Chef, this is really authentic, easy to learn and authentic.
When I went back to my hometown two days ago, my father secretly told me: I always feel that my mouth has no taste recently.
I think: is it because of lack of money that it is difficult to say something to improve my life? But he never asked for money.
Then he said: Do you have appetizers there?
That's too much. Do you want to eat meat or be a vegetarian? Are you running on the ground or swimming in the water?
After dawdling for a long time, I said, the sweet and sour fish pieces you made during the Chinese New Year are really delicious.
It turned out that the old man wanted to eat sweet and sour fish, and his expression was so subtle. However, if you think about it carefully, which parent has the cheek to ask for something directly from their children, even if it seems convenient to you, they think it is troublesome for you.
Anyway, arrange the sweet and sour fish pieces quickly. If it is convenient, you can collect it and send it to your parents, or make it directly to show your mind!
Sweet and sour fish pieces
Step 1: Chop the fish.
Prepare a fresh carp, first knock it out with a hard object, remove fins and scales, cut open the belly of the fish to remove internal organs, dig out gills and teeth, and prepare to change knives after cleaning. Cut off the fish head along the spine and cut off both sides of the fish. Today, we only use fish to cook this dish. Fish bones can be kept in stew, and fish can even be cut into small pieces.
Step 2: Marinate the fish pieces.
Put the chopped fish pieces into a pot, add ginger slices and onion slices, add 2g salt, 2g pepper and 10g cooking wine to remove the fishy smell, stir evenly, and marinate for10min to make the fish pieces tasty.
Step 3: Mix the sweet and sour juice.
Salt 2g, sugar 20g, rice vinegar 20g and soy sauce 2g are used to extract the background color, and soy sauce 10g and cooking wine 10g are put into a bowl, in which the amount of sugar and vinegar is more, and the ratio is 1: 1, which makes it stand out as sour and sweet. Then add an appropriate amount of water to dilute and stir evenly with chopsticks. In addition, prepare some chopped green onion for later use.
Step 4: Fry the fish pieces.
Burn more oil in the pot. When the oil temperature is 50% hot, wrap the salted fish slices with a layer of starch and put them in the pot. Starch can absorb the water on the fish pieces, prevent oil from spilling when frying, and at the same time lock the water inside the fish pieces, so that they are crispy outside and tender inside.
Fry slowly on low heat, fry the fish pieces until golden brown, remove and control the oil.
cook
Heat the pan again and pour in the prepared sauce. After the fire boils, pour in the fried fish pieces and simmer for 5 minutes on low heat to allow the sauce to fully penetrate into the fish pieces. After 5 minutes, turn the fire to make the juice sticky and let the juice evenly wrap on the fish pieces. Finally, sprinkle with chopped green onion and drizzle with bright oil. It's delicious.
Teddy boy has something to say:
1. The fried fish pieces should be covered with a layer of starch, which can absorb the water on them, avoid oil spill and make the fried fish pieces more crisp.
2. add more water to the juice to avoid burning the pot when stewing the fish pieces.
Ok, a piece of sweet and sour fish with crispy outside and tender inside is ready. Please try your favorite friends.