Every Year There is Fish (more Than)-sweet and Sour Fish with Sauce

Every Year There is Fish (more Than)-sweet and Sour Fish with Sauce

1. 1. One grass carp.

2. 2. Remove scales and gills, clean them, and cut off fish heads and tails.

3. 3. Remove the black film from the belly of the fish and remove the fishy thread. Lay the fish flat, hold the fish body with one hand, and press the knife close to the fish bone with the other hand and place the flesh of the fish body horizontally.

4. 4. The chest spurs should also be stripped off. It is the oblique spines near the belly of the fish in the picture.

5. 5. Start to play the flower knife. With the fish skin facing down, draw diagonally in one direction first, with the same interval. Pay attention to the skin of the fish in each course, but don't cut it off.

6. 6. Continue to draw according to the "cross flower knife" method, and the fish after the draw is in the shape of a diamond "wheat spike". This is a good flower knife, how about it, ha, okay?

7. 7. Next, cut the fish with a knife into several small sections, so that you don’t need to pour such a big pot of oil when frying. Isn’t it now advocating a low-carbon life~~ If you are not afraid of oily children’s shoes, You can omit this step as appropriate.

8. 8. Evenly pat the fish meat, heads and tails of the cut flowers with dried starch, and be sure to pat them evenly.

9. 9. When the oil temperature reaches 80% hot, put the fish meat, fish head and fish tail in the oil pan and fry slowly over medium heat.

10. 10. Fry until the fish is golden brown and the shell hardens, remove and serve.

11. 11. Next, adjust the sweet and sour sauce, first pour the tomato sauce and balsamic vinegar into a bowl.

12. 12. Add sugar, salt, and cooking wine. If there is fresh soup, it is better. If not, add a little water and mix it with sweet and sour sauce.

13. 13. Put the net pot on the fire, heat up the ginger and sauté the fragrant.

14. 14. Pour the sweet and sour sauce, stir with a spatula, and fry until the sweet and sour sauce is soaked in fish eyes.

15. 15. Take 30 grams of cornstarch, add water, make water starch, mix evenly with chopsticks.

16. 16. Change to high heat and cook into water to thicken the starch.

17. 17. Place the fried fish body, fish head and fish tail on a plate, pour the sweet and sour sauce on the fish on the plate, slice fresh orange around, decorate with chopped green onion, and serve.

18. The color is attractive, the mouth is soft and fragrant, sweet and sour and appetizing, "you have (fish) surplus every year"

Tips:

【Lu Ren's Tips:】



1. The choice of fish: mandarin fish, carp, grass carp or other fish you like, as long as the meat is thicker.



2. When playing a flower knife, it is necessary to "oblique blade fish". The greater the inclination, the more obvious the diamond-shaped pieces and the stronger the three-dimensional effect.



3. [Preparation of sweet and sour sauce]: balsamic vinegar, sugar, tomato sauce, cold water or stock, (according to the ratio of 1:2:3:4), you can also add some if you like oyster sauce.



4. Don't leave it for too long after making the powder, it should be fried immediately, otherwise the dried starch will stick together and affect the shape when the dried starch gets damp.



[Features of this dish]: The color is attractive, the taste is soft and delicious, and the sweet and sour appetizer. The beautiful meaning of "every year there is (fish) surplus" is the full display of the atmosphere of the New Year dishes.





As the Year of the Rabbit is approaching, Lu Zhen wishes all the friends of the gourmet and your family, auspicious Qing Yu (Yu)! More than every year, health and safety will last for a long time! !