Chinese Food
Sweet and sour Crispy Fish
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All the dishes with sweet and sour characters seem to be popular dishes that many people are reluctant to part with. Sweet and sour Crispy Fish. The requirements for the variety of fish are not high. Four big fish can play. What's more, there's this food all over the country. It's just different ingredients, different methods and different tastes. However, it's different. The way is the same. It's sour, sour, sweet and sweet. Sugar and vinegar is a kind of taste of Chinese cuisines. Sweet and sour spareribs, sweet and sour Crispy Fish, Squirrel Fish, sweet and sour tenderloin, sweet and sour meatball, sweet and sour garlic, sweet and sour lotus white, etc. are classic sweet and sour dishes. Sweet and sour dishes can become an irresistible attachment of people. They are mostly sour and sweet. The juice is rich and delicious. The wonderful taste buds enjoy. In a moment, they will become full of love and sweetness. The taste of sour and sweet will bring you a beautiful first love. Sweet and sour Crispy Fish. It's an indispensable dish for Chinese New Year holidays, weddings, promotions and other festive days. Fish has more than one year, more than one auspicious day
Cooking ingredients
Cooking Steps
Step1:Mix sugar, vinegar and water in the proportion of 2-1-
Step2:Mix flour and starch into paste with wate
Step3:Remove scales and gills from the fish, clean the bore, cut a knife 1 cm below the gill and another knife at the tai
Step4:At the incision under the gill, there is a white dot. It's the head of fish and fishthread. Hold the head of fishthread and pat the fish. It's easy to pull out fishthread
Step5:Make a peony flower knife on both sides of the fish 2.5cm apart. The cutting method is to cut it vertically for 1cm and then horizontally for 2cm
Step6:Marinate the cut fish in soy sauce, salt, cooking wine and pepper to tast
Step7:Paste made of starch and flour, evenly spread on the cured fis
Step8:Heat the oil to 70% heat. Lift the fish tail. First fry the fish head with oil. Then pour the oil on the fish with a spoon. When the batter solidifies, slowly put the fish into the oil pan. Fry the fish under the pan. Take out
Step9:When the oil is 80% hot, fry the fish again until it is crisp. Pour the oil on the fish with a spoon and fry until it is crisp. Put it out of the pot and put it on a plate
Step10:Leave a little oil in the wok. Stir in chopped scallion, ginger and garlic. Pour in the mixed juice and tomato sauce. Add a little wet starch to thicken the juice. Start the wok and pour it on the fish
Cooking tips:When you fry fish, you need to know the temperature of the oil. When it's cold, it doesn't color. When it's overheated, it's not cooked inside or outside. You must fry it again. The fish can be crispy and delicious.
