Chinese Food
[sweet and sour Crispy Fish] chef will show you the whole process of making Sichuan style Crispy Fish
(170678 views)![[sweet and sour Crispy Fish] chef will show you the whole process of making Sichuan style Crispy Fish](https://cp1.douguo.com/upload/caiku/4/d/d/yuan_4d7f60e97d69d0b8c94e19db043544bd.jpg)
The chef is my father... Chefs without certificates. But their skills are comparable to those of all kinds of Sichuan chefs in high white hats on TV. Sweet and sour Crispy Fish. This dish, no matter our friends from other places or our local guests, is said to be excellent after eating what my father made. I've had the experience of eating two pieces of food at one meal. Come and have a look. It will definitely attract your eyes and taste. Beijing seems to have this dish, too. But it's so sweet. There's too much ketchup. It's not delicious. Another one is Squirrel Fish. My father can do it, too.. Show it next time. Sichuan sweet and sour Crispy Fish. Few masters can do it well. Either the juice is not strong, or it is too sweet or too sour, or it has no five flavors, or the fish does not take off the bone It's a technical job. I can't learn it ~ ~ my father is famous for this.
Cooking ingredients
Cooking Steps
Step1:Silver carp. 2 jin or so. Don't be too big or not tasty. Choose a slender one. It looks good.
Step2:This test technology. Give the fish a fan. The thinner the better. This time it's done at home. The tools are not as complete as in the big kitchen. My father said that my parents are not easy to use. There is no grindstone. Make do with it. Look at my dad's sashimi ~ ~ ~ it's the best in my eyes. Yeah. All angles ~ ~ we must choose the long silver carp. The shape of the carp is not good-looking.
Step3:Then touch the egg. One egg is enough. Touch every piece. Touch evenly. After touching the egg, apply dry starch. Also apply evenly. My dad said it would be much easier to touch starch if I sat outside. Save some money at home. You'll have to wipe it off one by one. Be patient.
Step4:Beautiful fish arrangement ~
Step5:This dish is delicious or not. It depends on the sauce. My father said that this must be tested. That is, many years of cooking experience. It's not good to be specific. I made a proportion of the small porcelain spoon at home. My father said it was about three or four spoons of vinegar, three pointed spoons of sugar, one and a half spoonfuls of starch, two spoonfuls of water and one third of monosodium glutamate. A pinch of salt. It's just a handful of good fingers. The above is the dosage of one jin of three or four Liang fish. The amount of ketchup depends on the individual. If you like it, you can put more. That will play a role of color matching.
Step6:Make sure you have enough ginger and garlic. All chopped to the en
Step7:I bought Xu Jinji's tomato sauce. It's very delicious.
Step8:Fried fish... Enough oil. But if you do it at home, you can't use the firepower. Then you have to fry it slowly. Take a spoon to scoop up the oil while frying. Until golden.
Step9:Leave oil in the pan after frying the fish. Add ginger and garlic at low temperature. Stir fry for a while and then pour in the soup. When pouring the soup, you must stir it and pour it. Slowly. It will not paste the pot. Then. Put in the ketchup. Stir fry until the sugar bubbles ~ ~ all the ingredients are fully blended. If you want to fry it like this, you need starch, sugar, vinegar and water. You can add less starch first. If you don't put it enough, it won't taste good.
Step10:Put the fried fish on a plate. Pour the soup on the fish. Sprinkle with scallion. There should be red and green pepper shreds. It will look better...
Step11:Another finished product drawin
Cooking tips:The watermark of the photo is my 163 space. New arrival. I don't know if it's OK. If not, please let me know. There are skills in making delicious dishes.
