Sweet and Sour Crucian
by Fat man
Favorite
Difficulty
Normal
Time
30m
Serving
2
1. The crucian carp is descaled, the internal organs are cleaned, and a knife is placed on both sides of the fish body.
2. Add a little cooking wine and marinate for 20 minutes.
3. Pat some dry flour on both sides of the marinated fish.
4. Add oil to the frying pan, add the crucian carp, and fry until golden brown on both sides.
5. . . . . .
6. Sheng out and spare.
7. Leave the bottom oil in the pot, add a little green onion and minced garlic and saute until fragrant.
8. Add the chopped green onion, garlic, ginger, vinegar, soy sauce, sugar, and water to a boil.
9. Put the crucian carp.
10. Cover and simmer for 12 minutes (turn the carp in the middle).
11. Add green onions, minced garlic, tomato sauce, and dry starch in a bowl.
12. Pour in a little water and stir well.
13. Pour into the pot.
14. After the fire is closed, the juice is ready to be out.
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