The production method of hot and sour fish is: remove gills and viscera from live fish, put the fish into hot pot after the oil in the pot boils, add water, add onion, ginger, dried Chili noodles, salt, drop a proper amount of sour vinegar, add tender tofu, then boil it with strong fire and slowly cook it with slow fire.

The characteristics of hot and sour fish are that the seasoning is particularly heavy, the fish soup is strong and salty, sour and spicy in the mouth, and there is no fishy smell, and it has a fresh and sweet aftertaste. It is a delicious dish for Bai people to entertain guests.

Diced fish with hot and sour sauce

Raw materials:

Grass (whale) fish 1 50g, winter bamboo shoots, mushrooms, small amounts before cooking, egg whites of 2 eggs, proper amounts of raw flour, refined salt, pepper, monosodium glutamate, vinegar, sesame oil, ginger rice and chopped green onion, and soup1bowl, and 250g of oil. ,

Making:

1, cut the fish into cubes. Mix egg white, raw flour and salt into egg white raw flour paste. Peel and seed tomatoes and cut them into cubes. Winter bamboo shoots. Mushrooms are all cut into square slices. 2. Put the wok on medium heat, heat the oil to 30%, mix the diced fish with the egg white flour paste, put it in the wok and slip it up. Leave a small amount of oil in the pot, stir-fry the winter bamboo shoots and mushroom slices, then add the soup, salt, ginger rice and pepper to boil, then thicken them with raw flour water, and finally add diced fish, monosodium glutamate, diced tomato, sesame oil, vinegar and chopped green onion, and stir well, and serve.

Hot and sour fish pieces:

Ingredients: one tail of grass carp or herring

Ingredients: soy sauce, yellow wine, sugar, salt, monosodium glutamate, red pepper, onion, shredded ginger, wet starch and vegetable oil.

Practice: Slaughter and clean the fish, cut it into cubes, soak it in waste water for 6-7 minutes and then take it out. Heat a wok, add onion, ginger, pepper and white sugar to stir-fry until fragrant, then add yellow wine, soy sauce and salt to boil, add monosodium glutamate and wet starch to thicken, pour in fish pieces and thicken evenly.