Half a catty of peeled fish

Jiangwuliu tablets

Garlic with five or six petals

50 grams of sour bamboo shoots

50 grams of sour beans

Tomatoes 1

1 green pepper

Cooking wine 1 spatula

Soy sauce 2 spatulas

Sugar 1/3 spatula

A little salt

How to peel hot and sour fish?

You'd better dry the peeled fish before thawing, or you'll be scared to death in the pot.

Cut the green pepper into small circles

Sliced tomato

Shred sour bamboo shoots or buy sour bamboo shoots.

Cut the sour beans into 1㎝ long segments.

Let me see what else.

Oh,

Garlic peeling

Drain the oil with a non-stick pan, and turn on the hot pan to heat the oil until it catches fire.

Turn down the heat, slowly put the peeled fish in and fry it, and don't move.

See if it's yellow after a few minutes, and turn it over when it's golden.

Turn off the fire when both sides are golden.

Sour bamboo shoots and sour beans need to be treated.

If you only have a pot, you have to deal with this step first.

Stir-fry sour bamboo shoots in a water-free and oil-free pot, then add a little water and boil them dry.

At this time, just put the sour beans in the pot and fry them dry.

Don't use big fire, use medium fire.

If you have another pot, dry it, heat it with oil, add tomato pieces, stir-fry with a little salt, stir-fry with sour bamboo shoots and sour beans, then stir-fry the fried fish, then pour wine around the pot and stir-fry the fish, and then go to soy sauce! Stir-fry sugar and green pepper, add some water, or stir-fry and cook, and you can go out!

If you only have a pot, scrape the fish aside, fry tomatoes, sour bamboo shoots and sour beans in the middle of the pot, and then catch the fish and fry them together.