【sweet and Sour Fish in Tomato Sauce】
1.
Prepare a carp and wash it.
2.
After removing the tendons of the carp. Starting from the head, tilt the fish at an angle of about 45 degrees, hit the fish with a flower knife, and then place a knife on the slice at a distance of about 3 cm, and keep the slice finished. (In the picture, all the pieces are ready)
3.
Carp with a flower knife. As shown in the picture, remember that the knife edge is tilted with the knife, not straight.
4.
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.
5.
Mix flour and starch together, add a little water, and stir into a bowl of thick silk batter. After marinating the carp, remove the green onions and ginger, and spread a layer of batter evenly on both sides.
6.
Put it in the hot oil and fry it until the skin is shaped, then turn to medium heat and fry until cooked again, and then re-fry on high heat until the outside is crispy and the inside is tender. Remove the oil and place it on the plate.
7.
Boil a little water in a pot, add corn, carrots, and garlic sprouts in turn, blanch them until they are broken, remove them for use.
8.
Pour about five tablespoons of Heinz's ketchup.
9.
Add sugar and balsamic vinegar, and stir well.
10.
Add a little oil to the pot, pour in the tomato sauce and stir-fry on medium-low heat until foaming, add a little water, starch, and thicken the soup.
11.
Pour the diced vegetables in the blanched water, mix well, turn off the heat and pour in a few drops of light oil.
12.
Pour the boiled sauce evenly on the fried carp, eat it while it is hot, it is fragrant and crisp, sweet and sour.
Tips:
Poetry heart phrase:
1: Choose live carp so that it tastes good.
2: After the knife is pierced, marinate first to remove the fishy and delicious taste.
3: The batter should be thick silk, otherwise the batter will not be hung, and the fried fish will not be crispy enough.
4: When frying, heat the oil into the pot first, then turn to medium heat to cook, and then re-fry on high fire.
5: The amount of sauce is adjusted according to the size of the fish. You can taste the prepared sweet and sour sauce first to ensure that it suits your taste best.
