Chinese Food
Sweet and sour fish
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Sweet and sour fish belongs to Zhejiang cuisine. It is an improved dish based on the west lake vinegar fish (also known as song Sao fish). Usually yellow croaker, carp, mandarin fish and other fish as raw materials. The taste of sweet and sour fish belongs to the type of sweet and sour. The method belongs to the category of cooking. The characteristics of the dishes are tender and incomparable, sweet and sour and delicious.
Cooking ingredients
Cooking Steps
Step1:Mixing of sugar and vinegar juice - put in 1 tablespoon starch, 2 tablespoons soy sauce, 3 tablespoons sugar and 4 tablespoons vinegar.
Step2:A fresh carp. Remove the gills, internal organs and black clothes inside the belly of the carp. Clean the fish with clear water. Then drain the water on the surface of the fish. Also drain the water in the belly of the fish. Otherwise, the oil will splash out when frying the fish. Finally, lay the carp flat. Remove the fishy line (* method of removing fishy line - lower the knife one centimeter away from the gill cover. Do not cut too deep. Generally, the depth is half of the fish meat. A knife should also be cut at the end of the fish. This knife can cut the fish bone. Tap the fish on the side of the knife. You can see that there is a white spot at the front of the fish. Hold the white spot with your hand and drag it out slowly. Then you can remove the fishy thread from the fish.
Step3:Hold the fish body. Use the knife to exit every 2cm along the fish head.
Step4:Evenly spread cooking wine, pepper and a little salt on the fish and abdomen. Marinate for 30 minutes.
Step5:Put the dry flour on the fish by hand (it can prevent the fish from sticking to the pot when frying). Do not smear it on the belly of the fish.
Step6:Put more cooking oil in the pot. Turn the pot a little, so that there is oil around the pot. Heat the oil with a medium torch. Put the fish in the oil when it's 70% hot. Do not use the spatula to turn the fish many times during the frying. Want to know if the fish is well fried under it. Shake the fish inside with the pan. If the fish shake and fry for a while. If the fish stay in the pan, it means that the fish has not been fried. If you use the spatula to turn over the fish during this period, it is easy to turn over the fish skin.
Step7:Fry the fish until it's set. Turn over the other side with a spatula. Fry the fish on both sides until it's golden, then put it out of the pot for later use.
Step8:Pour out the cooking oil in the pot. Leave a little cooking oil in the pot. Heat the oil in a small heat and add ginger and garlic slices to stir fry.
Step9:Put the fish in the pot (* before putting the fish, put in half cabbage leaves, and then put the fish to effectively prevent the fish from sticking to the pot when stewing). Put in a proper amount of boiling water. Generally, it is better to use water slightly to the fish skin (* cold water is OK, but it is better to use boiling water).
Step10:Sprinkle with the previous sauce.
Step11:Smolder with the lid on medium heat. Try not to turn over with the spatula when stewing fish. When I stew the fish, I don't turn it. Because when I turn it with a spatula, the fish will be very bi
Step12:
Step13:
Cooking tips:1. The way to prevent fish from sticking to the Pan-1. After the pan is cleaned and dried and heated, spread a layer of ginger juice on the bottom of the pan with fresh ginger, and then put the oil in. Turn the pan a little, so that there is oil around the pan. After the oil is hot, put the fish in to fry. 2. After the oil is heated, put a little salt in it. Then the fried fish will not stick. 3. Use kitchen absorbent paper to drain the water from the fish. Add a little flour into the oil pan. The fish will not stick to the pan or fall off when they are in the pan. 4. After the oil is put in, put some ginger to stir slightly, and then put the fish into the pot. It can also prevent the fish skin from sticking to the pot. 5. Hot pot and cold oil. That is, first heat the pot, then put the oil, and then put the fish. Don't put the fish until the oil is hot. Then the fish will stick to the pot. The method of hot pot and cold oil is not only suitable for frying fish but also for frying meat slices. 6. Stick a thin layer on the fish, or a layer of egg liquid. When the oil in the pot is hot, put the fish in and fry without sticking to the pot. One one one one one one one
