Sweet and Sour Dragon Fish
1.
Marinated fish. Cut the fish into thin finger-shaped strips, add salt + pepper + an egg white to marinate for 10 minutes.
2.
Mix up. Make a paste with 50g flour, 100g starch, 1 protein + salt + water.
If you have more fish, just remember that the ratio of flour to starch is 2:1. Egg whites are added to increase the fluffy taste.
3.
Fried fish. Slowly deep fry with medium and small fire throughout the whole process, and re-fry until golden golden.
Keep the oil at 60% hot and you can fry it in the pan. When frying the fish, put it slowly one by one to prevent adhesion. Fry it until it turns light yellow and then re-fry it for about 30 seconds.
4.
Adjust the juice. 20g tomato sauce, 15g white sugar, 20g white vinegar, and mix thoroughly.
The ratio of the sauce is adjusted according to my taste. After you adjust it, you can taste it with a chopstick. If it is sour, add sugar, and if it feels sweet, you can add a little more vinegar.
5.
Pour sweet and sour sauce into the pot, boil, add water and starch to thicken, and then add fish sticks and stir fry out of the pot.
After the sweet and sour sauce enters the pot, it starts to bubble, and you can start adding water starch, so that each fried fish stick can be evenly coated before being out of the pot!
6.
Sprinkle white sesame seeds on the plate and start eating!
