Chinese Food
Bream with sweet and sour sauce
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Cooking ingredients
Cooking Steps
Step1:After the flat fish is slaughtered, cut a flower knife on two sides. Sprinkle some ginger slices, pepper, scallion, cooking wine and marinate for 1015 minute
Step2:Sugar, vinegar, old soy sauce and raw soy sauce are added in the proportion of 2-1-1-1. Add 6070ml of water and stir well to form a sugar vinegar juice
Step3:Add some oil to the pan and heat it up. Fry two sides of flat fish over medium heat until golden yellow. Drain the oil
Step4:Leave a little oil in the pan. Stir in ginger, scallion and garlic. Pour in the sweet and sour juice carefully
Step5:Add a small amount of water starch and mix well
Step6:Put in the fried flat fish. Bring to a boil. Simmer for about 10 minutes. Turn the heat to collect the thick soup.
Cooking tips:1. The bream can be replaced by other fresh fish. The fish should be cleaned up. The black mucous membrane in the fish belly must be cleaned up and cleaned; 2. The proportion of sugar and vinegar juice can be adjusted freely according to the taste of each family. The old style soy sauce should be colored. The raw style soy sauce is seasoned but salty, so there is no need to add salt for seasoning; 3. When the fish is fried in the pot, the water in the fish body should be dried to keep the integrity of the fish skin; 4. The final operation will be hot Collect the juice. So the water starch before should not be too thick, so as not to make the thick soup when heated; 5. Let the fish stew slightly in the sweet and sour juice for a while, so that the fish can be more added to the taste. There are skills in making delicious dishes.
