Sweet and Sour Fish Fillet

Name: Sweet and Sour Fish Fillet
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece Pangasius; 1 piece egg; Appropriate amount 50g corn starch; Some salt; 100g ketchup; 15g Sugar; Some Gorgon juice

by Hao Ma Kitchen

4.7 (1)

Favorite

Difficulty

Hard

Time

20m

Serving

Fish is easy to digest and rich in protein. It is best for children. Women don’t get fat after eating, but they also supplement nutrition. Sea fish should be fried, fresh fish should be steamed, while pangasius and longli fish are suitable for sweet and sour and sweet sauerkraut. Tomato fish fillet, sweet and sour fish fillet, often cooked dishes. "

Ingredients

1 piece Pangasius
1 piece Egg

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Appropriate amount 50g Corn Starch
Some Salt

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100g Ketchup
15g Sugar

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Some Gorgon Juice

Sweet and Sour Fish Fillet

1. The pangasius is thawed. A whole piece is very long, so I cut it in the middle so that I can put it on a plate and thaw it.

2. Cut into strips.

3. Add some salt.

4. Beat in an egg.

5. Grab evenly.

6. The starch is weighed well.

7. Pour the starch in.

8. Grab evenly.

9. Pour oil in a clean, water-free pan, wait until the temperature of the oil is high, and then put the fish fillets in for frying. I took a small piece of fish fillet and threw it in to test the oil temperature. There were a lot of bubbles around it, indicating that the oil temperature was enough.

10. Start to fry.

11. Flip constantly.

12. Clip it all out. Soak up the oil with kitchen paper towels.

13. When the oil temperature rises, re-explode. The fish fillet that is fried for the first time is soft and will become crispy after re-frying.

14. The golden ones are golden, all are clipped out and set aside.

15. Pour some oil in the pan, pour in the tomato sauce and stir fry evenly.

16. When the ketchup is cooked, it thickens quickly. When the ketchup is boiling, pour the ketchup.

17. Bring to a boil on low heat.

18. Pour the fish fillet in.

19. Sliding (fried the fish fillet for fear that it will loosen up, so use the skill of the pan and the shovel to gently cover the fish fillet with the sweet and sour sauce).