Chinese Food
Summer special appetizer. Sweet and sour perch (mixed with sweet and sour juice)
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Write down a vivid wave of light. The black boat is rippling. It's slightly trembling between sweet and sour. It's delicate and crisp between lips and teeth. It's unforgettable. Master professor is sweet and sour yellow croaker. However, Liang Liang wasted two yellow croakers in front of him to learn something. Considering the cost is too high, he used bass instead. It is still very beautiful. If you have a bad appetite and like sour and sweet dishes, you must not miss this delicious sweet and sour perch.
Cooking ingredients
Cooking Steps
Step1:Dissect the bass, remove the internal organs and clean them up.
Step2:Change the straight knife to the knife. The fish will not be cut off when the cross knife leaves. Change the straight knife to the third knife on the opposite side. Divide the whole fish in order.
Step3:Internal anatom
Step4:Put the corn starch in a large bowl. Wipe the water with paper and put it into the corn starch. Pat the corn starch evenly on the fish.
Step5:Shake the bass upside down after finishing. Shake off the excess starch. Set the bass asid
Step6:Make starch paste. Add the remaining dry starch to the new starch. Add proper amount of water and mix well. It is successful to lift the starch paste continuously.
Step7:Hang the starch paste. The starch paste is constantly falling
Step8:Take a clean big pot and fill it with vegetable oil, whichever can submerge the fish. Preheat it in high heat for standby. Meanwhile, hang the bass upside down and prepare to hang the oar. Spoon by spoon, pour starch paste onto the fish until the fish is completely and evenly covered.
Step9:A little smoke in the oil pan means that the heating is finished. Hang the perch upside down on the oil pan after the slurry has been hung. Pour oil on the fish and set it.
Step10:Put the shaped fish in the oil pan and fry until golden.
Step11:Drain the fried fish and put it on the plat
Step12:Fish ou
Step13:Fried fish with sweet and sour sauce. Cooking wine, sugar, vinegar, water, soy sauce, starch, ginger. Mix well. Set aside.
Step14:Starch adde
Step15:Add ginger powde
Step16:Take another clean wok. Preheat it in high heat. Pour in two spoonfuls of vegetable oil. Slowly pour the sweet and sour juice into the wok. Stir well until the sweet and sour juice becomes thick. Boil it. Then turn off the fire.
Step17:Pour the prepared sweet and sour juice on the fish evenly. Then a delicious sweet and sour sweet sweet and sour perch is finished.
Step18:Finished product picture 1. Crispy and deliciou
Step19:Finished product picture 2. Sour and sweet. Very appetizin
Step20:Finished product drawing
Cooking tips:1. To change the knife is to cut all kinds of fish according to the requirements. 2. The starch paste for hanging must not be a water drop sample. 3. It's very important to pour oil and set the fish shape. As long as the fish has the shape, you can put the fish in the oil pan. 4. if the oil can't completely cover the fish body, then take a big spoon and pour oil on the fish body continuously. 5. The thickened pot is the best choice. 6. Be sure to preheat the oil pan until it smokes, then it won't stick to the pan. There are skills in making delicious dishes.
