Sweet and sour fish practice 1:
1, carp preliminary treatment (remember to draw white tendons), and make peony knives on both sides of the fish;
2. Marinate the fish with cooking wine, salt, monosodium glutamate, white vinegar, pepper and onion ginger for about 10 minute;
3. Dry the salted fish with a dry cloth, then hang the gouache paste and fry it in an 80% hot oil pan until golden and crisp;
4. adjust sweet and sour juice. Add oil, tomato sauce, sugar, monosodium glutamate, white vinegar and water, stir, and finally add a little corn starch;
5. Dish the fried fish and pour in the prepared sweet and sour juice.
Sweet and sour fish practice 2:
1. After cleaning the carp, drain the water, and cut a 2.5cm diagonal knife on each side of the fish.
2. Marinate with pepper, soy sauce and a little salt.
3. Mix soy sauce, sugar, vinegar, cooking wine, tomato sauce and water into sweet and sour juice for later use.
4, starch, flour into a paste, evenly spread on the pickled fish.
5. Heat the oil to 70% heat, lift the fish tail, and fry the fish head in the oil first.
6. Then pour the oil on the fish, and then slowly put the fish into the oil pan after the batter is solidified.
7. When the fish is fried to golden brown, remove the oil control and put it in the plate for later use.
8. Leave a little oil in the wok, add chopped green onion, Jiang Mo and minced garlic, stir-fry until fragrant, and then pour in the prepared juice.
9. Add a little wet starch to concentrate and pour it on the fish.