Sweet and Sour Fish Nuggets
by Scarlett WH
Favorite
Difficulty
Normal
Time
30m
Serving
2
1. Put the grass carp cubes in a bowl, add appropriate amount of salt, ginger slices, red pepper and pepper, mix well and marinate for 20 minutes;
2. Heat the pan, add some salt, and paint the bottom of the pan with ginger;
3. Remove the marinated fish pieces and spread them on the bottom of the pot after removing the anise;
4. Slowly fry on low heat until golden on both sides, remove;
5. Put the right amount of sugar and white vinegar in the bowl, then add a little cooking wine;
6. Leave a little base oil in the frying pan, add sliced green onion and ginger to stir fry;
7. After stir-frying the aroma, add the fried fish pieces and continue to stir-fry;
8. Pour the prepared sweet and sour sauce;
9. Cover and simmer for two or three minutes, then heat to collect the juice;
10. Put it on a plate and sprinkle some white sesame seeds on the surface.
Tips:1. Add salt, aniseed and other seasonings to the fish pieces in advance to marinate them. Because salt has been added in this step, and the light soy sauce also contains salt, there is no need to add salt later;
2. In order to prevent the fish pieces from sticking to the pan, you can paint the bottom of the pan with ginger before putting the fish pieces on the pan. At the same time, there should be no water on the surface of the fish pieces. Fry the fish pieces until golden on both sides;
3. When stir-frying the fish pieces, first stir-fry the aniseed, add the fish pieces after frying the aroma, pour in the sweet and sour sauce, cover and simmer for two or three minutes before collecting the juice on high heat. Note that the fish pieces should be stir-fried in the middle. Let them all taste.
