Sweet and sour fish (Beijing cuisine) Features: Golden color, sweet and salty, crispy on the outside and tender on the inside. Ingredients: 1 yellow croaker (grass carp, carp, etc. can also be used) (weighing about 750 grams), gold cake, 5 grams each of green plums, 10 grams of green onions, 10 grams of ginger, 125 grams of sugar, 50 grams of vinegar, 3 grams of salt, 15 grams of cooking wine, 10 grams of soy sauce, appropriate amounts of oil, starch, and ginger juice. Method: (1) Remove phosphorus from fish , wash the fins, gills and internal organs, cut the fish body every 2 cm on both sides until it reaches the fish bone, then cut 1.5 cm along the bone to flip the fish meat. Cut the golden cake and green plum into small dices and blanch them slightly in boiling water. (2) Heat the oil at 70-80% heat, put in the starch-coated fish and fry over low heat, and put it on a kitchen plate. (3) Leave the bottom oil in the pot and heat it up, add the green onions and minced ginger and saute until fragrant, then remove the green onions and minced ginger. Take it out, add soy sauce, sugar, salt, cooking wine, vinegar, ginger juice, bring to a boil and pour water and starch to make sweet and sour sauce, pour it on the fried fish, sprinkle green plums and golden cake dices on top. Sweet and Sour Fish (Shanghai Cuisine) Ingredients: Prepare a little fish, minced ginger, minced onions, minced garlic, vinegar, sugar, soy sauce, wet starch, appropriate amount of refined salt, 3OO grams of clear soup, 2OOO grams of peanut oil. Method: ① Cut the fish into a knife, lightly salt it with refined salt, and coat it with starch paste; ② Pour oil into the wok and fry for 8 minutes. Fry the fish body into a bow shape. When the fish body is all golden brown, take it out and put it aside. Put it into the plate; ③Leave a little oil in the wok, add the ingredients, heat until thickened and thicken the sauce, pour the oil out of the pan and pour it on the fish to make sweet and sour fish cubes (without bones). Method: 1. Buy skinless and boneless ones from the supermarket. Take the fish at home and cut it into pieces. Add an appropriate amount of salt and mix well. After marinating for 20 minutes, add an egg white. Be careful not to remove the egg yolk and mix well. 2. Heat 4 tablespoons of oil in the pot and roll the fish pieces piece by piece in dry cornstarch. Put it in the pot and fry. Fry until both sides are brown, then take it out.. 3. Chop the ginger and garlic into mince, remove the seeds from the green pepper and cut into pieces. Add a small spoonful of oil in the pot and sauté the minced garlic until fragrant, add the green pepper and salt and stir-fry briefly and take it out.. 4. Put a small spoonful of oil in the pot, sauté the minced ginger until fragrant, add the fried fish pieces, and stir gently for a few times.. Put three spoons of sugar, two spoons of vinegar, two spoons of cornstarch and half a cup of water in a bowl with chopsticks. Mix well and pour into the pot. Use a spatula to quickly push the fish pieces so that each piece is coated with juice. Add the fried green peppers, mix well and serve. This method is delicious, but very troublesome. Fish without bones The pieces are easier to break. If you don’t like green peppers, you can skip the step of frying them. Ingredients for sweet and sour fish: 200 grams of grass carp meat, 20 grams of canned pineapple, 20 grams of cucumber, 2 grams of red cherries, 100 grams of peanut oil, 12 ml of cooking wine, refined salt 1.5 grams, 125 grams of white sugar, 50 ml of rice vinegar, 40 grams of starch, 8 grams of onion and ginger juice, 100 grams of broth. Method: 1. Cut the fish into 5 cm square pieces, and cut the cross section of the fish into a cross with a straight knife. The distance between the knife and the knife is 0.2 cm. Do not cut the skin. 2. Add fried wine and salt to the fish in a large bowl until it becomes flavorful and covered with starch. Cut spinach and cucumber into small dices. 3. Leave the oil in the frying spoon and return it to high heat. Add onion, ginger and rice and stir-fry for a few times. Add cooking wine, add broth, sugar, salt and rice vinegar. Bring to a boil and thicken the sauce. When the sauce is thick, add the frying oil. Dice pineapple and cucumber, quickly turn it over a few times, pour it on the fish flowers, and embed it with red cherries. Serve. (Patients with hyperlipidemia, hypertension, coronary heart disease, and obesity should not eat it.) Sweet and sour fish ingredients: white pomfret, chopped green onion, minced garlic, soy sauce, sugar, vinegar Method: dry-fried white pomfret (no need to add salt), Place on plate. Condiments: Turn on low heat, add a little oil, soy sauce, vinegar, and sugar (in order), wait until evenly mixed, then add onions and garlic, turn off the heat, and pour directly. Ingredients for sweet and sour fish: 1 live carp (about 500-750 grams), 10 grams of cooking wine, 2 grams of MSG, 5 grams of salt, appropriate amounts of shredded green onions, ginger juice, pepper, white vinegar, lard, and coriander, and 500 grams of broth. Production process 1. Remove the scales, gills, and fins of a live mandarin fish (about 90 grams), disembowel and remove the internal organs. After washing, scald it with boiling water, wash it again with cold water, and scrape off the black clothes on the outside of the fish body. , then, add patterns on both sides of the fish body: cut one side into a cross pattern (that is, use the knife to cut into the fish body every 1.65 cm wide, as deep as the fish bones, and then use the knife straight to cut into the fish body. Cut crosswise on the knife edge to form a cross flower knife); 2. Cut the other side into a straight knife (that is, straighten the knife and make a crosswise cut 1.65 cm wide, and as deep as the fish bone). Wash and detoxify the coriander and cut into 2 cm long sections. Cut half of the green onion into 3.3cm long thin strips and chop half into mince. 3. Pour the cooked lard into the wok, heat it over high heat, add pepper, minced green onion and minced ginger in turn. Stir until fragrant, pour in chicken soup, add ginger juice, Shaoxing wine, refined salt and MSG.

At this time, blanch the mandarin fish in boiling water for 4 to 5 seconds to turn up the knife edge to remove the fishy smell, and then put it into the soup (with the knife side facing up). After the soup boils, move to low heat and simmer for about 20 minutes. Add shredded green onions, coriander segments and vinegar, then drizzle with sesame oil and serve.