Seasoning: vinegar, sugar, chopped green onion, Jiang Mo, soy sauce, refined salt, wet starch and broth.
Exercise:
1. Scale the fish, take out the internal organs, dig out the cheeks and wash them. Every 1.3cm or so, it should be straight (1.6cm deep) and then inclined (2cm deep), then lift the fish tail to open the knife edge, sprinkle salt into the knife edge for a little pickling, and then evenly coat a layer of wet starch paste on the knife edge of the fish.
2. Pour the peanut oil into the spoon, heat it to 70% maturity, put the portable fish tail into the oil, and the knife edge will open immediately. At this time, drag the fish away with a spatula to avoid sticking to the bottom of the pot, fry for 2 minutes, and then turn over and fry for 2 minutes. Then put the fish flat, press the fish head into the oil with a shovel and fry for 2 minutes. * * * Fry for about 8 minutes. When all the fish turn golden, take them out and put them on a plate.
3. Peanut oil is left in the frying spoon. When cooked to 6 degrees, add onion, ginger and minced garlic, cook with vinegar and soy sauce, add broth, white sugar and wet starch, boil into sweet and sour juice, take it out with a frying spoon, and quickly pour it on the fish.
Features: Jinan traditional flavor, crisp and sweet and sour.
Tip: When frying fish, you need to know the temperature of the oil. If it's cold, it won't be colored. If it is overheated, the coke will not be cooked inside. The fish's tail can't be tilted.
"Sweet and sour fish" belongs to the cooking technique of "frying". The so-called "stir-frying" is a method that the raw materials are cut into sections, seasoned, powdered or pasted, then put into a large oil pan, fried with high oil temperature until the raw materials are golden and crisp, then taken out, and the cooked juice is poured on the dishes. The prepared dishes should meet the standards of crisp outside and tender inside, sweet and sour, beautiful in shape and golden in color. Please pay attention to the following points in order to make chefs meet the quality standards.
The first point: when the carp is opened, the blade is cut from the middle of the belly, and then a "big rotary knife" is placed on each side of the fish. The distance, depth and length of blades must be consistent.
The second point: In order to improve the flavor inside the fish and make it "full of flavor", the fish must be seasoned with salt before being hung with gouache. Only by heating, the sodium ions decomposed by salt can fully react with various amino acids decomposed by protein in fish to produce very fragrant substances.
The third point: the temperature of "fried fish" is the key to production. In order to make fish brittle, fish must be fried in warm oil for a long time to dry the surface moisture and make it brittle. But when the fish is in the pot, it should be shaped with hot oil and then fried with medium and small fire. Finally, when cooking, raise the oil temperature and fry the fish further until it is crisp. If you fry the fish with medium and small fire and warm oil from beginning to end, it will cause the fish to shrink, dry up and lose its beauty.
The fourth point: Don't thicken the "sweet and sour juice" with too much flour when frying, but use a proper amount. If the juice is too thick, it will make it difficult for the juice to enter the fish.
Fifth: cook fast! It is best to fish out fried fish and sweet and sour sauce at the same time. When the juice comes into contact with the high-temperature and dry fish surface, it will vaporize immediately with a "squeaking" sound, indicating that the fish has been fried to the quality standard. If the fish is parked for a period of time, the surface of the fish will lose heat, and at the same time, because it is not fried thoroughly, there is still water in the fish, and the water inside will bubble out with the hot air, making the surface of the fish soft and brittle. At this time, pouring juice will also affect the sweet and sour juice entering the fish.