Sweet and Sour Fish

Sweet and Sour Fish

1. Prepare a carp, prepare it and clean it

2. After removing the tendons. Starting from the head, tilt the fish at an angle of about 45 degrees, hit the fish with a knife, and then place a knife on the slice at a distance of about 3 cm, until the slice is finished.

3. Put the fish with a knife into a larger plate, evenly spread a layer of cooking wine and salt, then add crushed ginger and green onion, pick and marinate for half an hour to remove the fishy and flavor. Sprinkle with dry flour

4. Mix flour and starch together, add a little water, and stir into a bowl of thick silk batter

5. Put the fish on a layer of batter.

6. Put it in hot oil and fry until the skin is shaped, then turn to medium heat and fry until cooked, and then re-fry on high heat until the outside is crispy and the inside is tender.

7. Remove the drained oil and place it on the plate.

8. Leave a little oil in the wok, add chopped green onion, minced ginger, and minced garlic until fragrant. Pour the tomato sauce and stir fry

9. Add appropriate amount of white vinegar and sugar, and boil water. Then starch water thickens

10. Just start the pot and pour it on the fish.

11. The fish I bought this time is too thin, so the shape is not good, so let’s take a look at it, the taste is still good

Tips:

The key to sweet and sour crispy fish is the bowl of sweet and sour sauce. The sweet and sour sauce can be blended in the ratio of 2 parts sugar, 1 part vinegar and 2 parts water to achieve the best sweetness and acidity.