Sweet and Sour Crispy Crucian Carp
by Mon E cannot be updated
Favorite
Difficulty
Normal
Time
20m
Serving
2
1. Wash the crucian carp clean and remove the internal organs, remove the black film, cut the horizontal slice in half, and remove the fish bones and bones.
2. The boneless fish fillet is changed to a flower knife. Oblique stroke at 45 degrees. Ready to marinate
3. Add a little salt and a little cooking wine to the fish. A little green onion ginger water. Marinate for ten minutes
4. After the fish is marinated. Heat oil in the pan. Ready to fry. Prepare the starch to put in the dish. Glue the fish meat evenly with starch. spare
5. Make a bowl of juice: three spoons of sugar! Three spoons of vinegar! A spoonful of soy sauce! A spoonful of fresh products! A pinch of salt! A little cooking wine! Appropriate amount of ginger and garlic froth. A spoonful of starch. Mix well and set aside.
6. The oil temperature reaches 50-60% hot. Fish fillets in the pot. Fry for about 3 minutes until golden brown and out of the pan. Lay out
7. After the fish is placed on the plate. Sprinkle a little scallion and garlic on top. parsley.
8. Pour out the oil in the pot. Pour the bowl of juice into the pot. Stir-fry slowly over low heat. It becomes sticky after small bubbles appear. Turn off the heat and get out of the pot. Drench the fish.
9. Sprinkle the fish evenly. This sweet and sour crispy fish is complete
