Sweet and Sour Fish
1.
Cut the fish to a depth of about three millimeters vertically, to the bone, and cut about 1.5 centimeters across the fish head, with an interval of one centimeter in between. About four or five times. Look at the size of the fish. Don't cut the belly of the fish. Then add ginger, spring onion, wine, and salt in warm water. This step is to raise fishy smell, warm water can get rid of some fishy smell. Fish will shrink when exposed to heat, which can be better shaped. Soak both sides, ten seconds is enough.
2.
Batter with flour and cornstarch, you can add egg white.
3.
Then set the shape, use a spoon to pour the oil, watch the fish shrink and set, then put it flat in the pan, pay attention to both sides must be pour oil to set the shape. The fish tail part is not fried for the first time, it is easy to turn over, and the conditions for family fish frying are limited. Take it up after it is completely set twice, and re-fry after the oil temperature rises to make the surface crisp.
4.
I didn't photo the sauce. Heat the tomato sauce, sugar, and white vinegar together, pour in clear water, you can put in something with a clear fragrance and other colors, and call it to look better, such as corn kernels and the like. Just wait for the juice to thicken and top with the juice. The ratio of juice is controlled by yourself, and the taste is determined according to your own taste.
