Sweet and Sour Fish
1.
Carp cleansing
2.
Cut small cuts on the head and tail (both sides) to remove the fishy line
3.
Prepare green onion, sliced ginger, green onion, ginger, minced garlic
4.
Use an oblique knife on both sides of the fish body to evenly change the peony knife to pour the Shao wine
5.
Sprinkle with salt and pepper
6.
Sprinkle the shallots and ginger slices and marinate for about ten minutes
7.
Starch into eggs
8.
To make a thicker custard
9.
Take a small bowl of sugar, rice vinegar, salt, light soy sauce, tomato sauce, wet starch and appropriate amount of water
10.
Stir well into sweet and sour sauce
11.
Remove the water from the shallots, ginger slices, and dried fish
12.
Fish with egg paste (peony blossoms)
13.
Fry in a 60% to 70% hot oil pan, fry one side first, wait for it to cover
14.
Fry the other side again, after sealing on both sides, put the fish back down, put it in a frying pan and fry it until cooked
15.
fish out
16.
When the oil temperature rises to 70% hot, re-fry it in the pan until the outer skin is crispy, golden in color, and fully cooked.
17.
Into the disk
18.
Leave a proper amount of oil in the original pot, add green onions and ginger, and quickly pour the sweet and sour sauce
19.
Stir it with a hand spoon until the juice is thick and fish-eye bubbles are formed. Sprinkle with garlic
20.
Boil in hot oil to bake the juice
21.
Pour it on the fish and serve it quickly
Tips:
1. When the fish is changing the knife, the depth, width and narrowness of the knife edge should be the same, and the two sides should be symmetrical and cannot be changed.
2. To marinate until it tastes good, you must dry the water before the cinnamon paste, otherwise it will easily fall off the paste.
3. When frying fish, fry the fish on one side until the shape is finalized, then fry the other side, then deep-fry, deep-fried crispy, the petals on both sides must be opened, otherwise the shape is not good, and the juice is difficult to taste.
4. When making this dish, the taste must be accurate and the action must be rapid to avoid affecting the flavor. You can also adjust the amount of sweet and sour according to your taste.
