Chinese Food
Fish in pot
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Guobaorou is a famous dish in Northeast China. It's tender outside and tender inside. It's sweet and sour. It's very popular. Today, I made a bold innovation in this pot wrapped fish block. It's the pot wrapped meat method. It tastes great and has lower fat and nutrition.
Cooking ingredients
Cooking Steps
Step1:Wash the fish and cut into pieces. Marinate with seasoning wine for a while.
Step2:Drench the excess water and then coat it with starch.
Step3:Heat the oil pan to 70% heat. Fry the starchy fish one by one until golden.
Step4:Take out the drained oil after frying. If you like it crispy, you can re fry it.
Step5:In another pot, mix the ketchup, water, sugar, vinegar and salt. Make the sauce and pour it into the pot and heat it over low heat.
Step6:Heat the sauce until it bubbles. Stir fry the fish quickly. Let the sauce cover the fish.
Step7:When the juice is dried, it can be filled out and put on a plate.
Step8:Taste it. It's tender outside and tender inside. It's sweet and sour.
Step9:Finished product
Step10:Finished product
Step11:Finished product
Cooking tips:1. The amount of various seasonings in the sauce can be adjusted by yourself. It is recommended to taste it after the first time to see if it is in line with your taste. 2. Try to choose the fish with no or less bones, such as basaltic fish and cod. There are skills in making delicious dishes.
