Sweet and sour fish flavor belongs to the sweet and sour taste, the practice of roasted vegetables, but how to do sweet and sour fish is the most delicious, mainly to see their own taste habits to adjust the details. Below, I share the sweet and sour fish practice steps, I hope to help you!
Ingredients
1 carp (about 600g)
1 tablespoon of cornstarch (15g)
1/2 onion (diced)
1 scallion (chopped)
3-4 slices of pineapple (canned)
1 carrot (diced)
1 tomato (diced)
2 tablespoons of tomato paste (15g)
1 tablespoon of soy sauce (15ml)
1 tablespoon of sugar (15g)
1 tablespoon of balsamic vinegar (15ml)
3 bowls of oil (750ml, 40ml actual)
Steps
Wash the carp, chop off the head and tail, cut into 2cm thick slices and dip in dry starch.
Heat the oil in a deep fryer and fry the fish until golden brown and crispy.
Heat 1 tablespoon of the oil in a separate frying pan. Stir-fry the diced onion until brown, then add the pineapple slices, diced tomatoes, tomato paste, and grated carrot. Add the soy sauce, sugar and balsamic vinegar. Thicken with cornstarch and cook until the sweet and sour sauce bubbles and thickens.
Add soy sauce, sugar and balsamic vinegar, and thicken with water starch, cook until the sweet and sour sauce bubbles and thickens. Pour the sweet and sour sauce over the fried fish while it is still hot.
Note
The pan for frying the fish should be big, the oil should be hot, and it is best to use a leaky spoon to hold the fish from the bottom, and use a big spoon to fish out the hot oil and pour it on the fish continuously.