Chinese Food
Sweet and sour perch
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The meat of perch is fresh and tender. Its size is also moderate. It's delicious to make sweet and sour fish. It can be eaten at one time. Sweet and sour fish must be eaten while it's hot. It tastes crispy, sour and sweet. After cooling, the taste will be greatly reduced and the appetite will be lost. So it's not necessary for small families to make sweet and sour fish. The fish doesn't need to be big. It's just perfect.
Cooking ingredients
Cooking Steps
Step1:Scrape the scales. Cut the belly of the fish. Remove the gills and internal organs. Wash and drain.
Step2:Make a few cuts on both sides of the fish to make it more tasty and deep fried.
Step3:Add some salt and spread evenly.
Step4:Peel and wash ginger and onion. Pat them to pieces.
Step5:Into the belly of the fish.
Step6:Marinate for more than 30 minutes.
Step7:With a thick coating of dry starch. (both tablets are full of starch
Step8:In a hot pot, add some oil to make it frothy, and deep fry the bass.
Step9:Scoop up the hot oil with a spoon and pour it on the fish.
Step10:Turn it over and deep fry until it's all burnt yellow.
Step11:Scoop up and drain the oil.
Step12:Heat up a pot with a little bit of new oil. Pour in tomato sauce, rice vinegar and sugar and cook for a while. Then add a little water starch and cook until it is thick and foamy. Stir the sauce in one direction with a spoon.
Step13:Scoop it up and pour it over the bass.
Step14:Sprinkle with scallion.
Step15:Move
Cooking tips:After perch salting, no more salt is added to the seasoning. When the fish is being processed, spoon is heated to the fish. The cooked sweet and sour seasoning can be poured directly on the perch. There is no need to return to the pot. This dish is crispy, sweet and sour. It's popular for adults and children. No matter for dinner or family dinner, it must be popular. There are skills in making delicious dishes.
