Sweet and Sour Fish Nuggets

Name: Sweet and Sour Fish Nuggets
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: Approximately 700g Grass Carp Meat; 1 teaspoon salt; 1 teaspoon Cooking Wine; 1 tbsp Dry starch; 2 tbsp ketchup; 200ml Shimizu; 2 tbsp White vinegar; 2 tbsp Sugar; 1 tbsp Water starch

by Yuchi Pink

4.8 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

2

Our Chinese Spring Festival, on the one hand, pays attention to family reunion, on the other hand, we pay attention to eating, Chinese New Year, there are too many delicious things, eating too much fish and meat, and not having appetite. . . . . . What should I do if I don’t have an appetite if I eat too many big fish and greasy dishes during the holidays?
Then change the taste and taste the sweet and sour fish nuggets. Today's sweet and sour fish nuggets are sour and sweet to relieve the appetite.

Ingredients

Approximately 700g Grass Carp Meat
1 teaspoon Salt
1 teaspoon Cooking Wine
1 tbsp Dry Starch
2 tbsp Ketchup
200ml Shimizu
2 tbsp White Vinegar
2 tbsp Sugar
1 tbsp Water Starch

Sweet and Sour Fish Nuggets

1. Wash the meat of the grass carp, remove the skin and bones, and cut into 1cm thick slices

2. Put in a basin, add 1/2 teaspoon of salt, cooking wine and dry starch, mix well and marinate for 20 minutes

3. Pour oil in a flat-bottomed non-stick pan (a larger amount of oil is put in a pan than stir-frying), and when the heat is heated to 70% hot, put the fish pieces in

4. Fry on low heat until golden on both sides, remove and drain the oil, and put it on the plate

5. Pour the tomato sauce, water, white vinegar, sugar and the remaining 1/2 teaspoon salt in a bowl, stir well and make a juice

6. Heat up another pot, pour a small amount of oil (1/3 of the daily cooking), pour the adjusted juice into the pot, stir in the same direction (clockwise or counterclockwise) with a spoon

7. Finally, pour water and starch to thicken

8. Pour the sweet and sour sauce on the fried fish

9. Sprinkle some cooked white sesame seeds at the end and garnish it

Tips:
1. To make this sweet and sour fish cubes, you don't need to remove the fish skin and fish bones. The finished product may not look good, and it will be more troublesome to eat with the bones.
2. When thickening, be sure to stir in the same direction, don't stir back and forth, otherwise the juice will fade and become non-sticky, which will affect the taste and appearance of the dish.