Name: Sweet and Sour Rice Cake
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece Fathead fishtail; Some ginger; Some Chopped garlic; Some pepper; Some salt; Some Rice wine; Some Dried chili; Some Potato starch; Some Corn oil; Some Balsamic vinegar; Some Very Fresh Soy Sauce; Some Sugar; Some Oyster sauce; Some water

Sweet and Sour Rice Cake

by Flying swallows

4.8 (1)

Favorite

Difficulty

Normal

Time

Serving

Every year in this season, fat head fish tails are very cheap, only five yuan a catty, because the fish heads are bought by restaurants to make chopped pepper fish heads, so the fish tails are relatively cheap. It just so happens that my family likes to eat fish. I eat fish at least twice a week, stewed fish soup, grilled fish cubes, steamed, and I like to eat it all. My son likes me to cook glutinous fish, sometimes dry-fried, sometimes sweet and sour, alternately cooking and eating.
Now he is in the third year of junior high school, he has to go to self-study in the evening, and he has to deliver meals every day. The food should not be too bad, either fish or meat, and vegetables must not be few, and it must meet his taste. Often I bought the fish in the afternoon the first day, let the fishmonger chop it into pieces, go home and wash it, put it in shredded ginger, rice wine, salt, and pepper, and marinate the fish overnight. . This time I made sweet and sour glutinous fish. It was both appetizer and meal. When bringing the rice, I brought him a few more pieces so that my classmates could also taste the fish pieces I made. "

Sweet and Sour Rice Cake

1. Wash the pieces of fish and control the moisture;

2. Add appropriate amount of shredded ginger, pepper, salt, rice wine, mix well, cover with plastic wrap, and marinate in the refrigerator overnight;

3. Take out the marinated fish, pick out the ginger and pepper, (don't throw away the pepper and ginger);

4. Put an appropriate amount of minced garlic in the ginger bowl;

5. Add 2 spoons of balsamic vinegar, 2 spoons of sugar, 2 spoons of soy sauce, 1 spoon of oyster sauce, appropriate amount of water, and mix thoroughly to make a bowl of juice;

6. Put the right amount of potato starch in the fish cubes;

7. Stir evenly so that each piece of fish is covered with starch;

8. Put an appropriate amount of oil in the pan, put the fish pieces in it and fry on a medium-low heat;

9. Fry on one side to make slightly yellow, turn over and fry again;

10. Fry the fish pieces until golden brown on both sides until cooked, set aside;

11. Leave the bottom oil in the pot and sauté the dried chili segments on low heat;

12. Add the prepared sauce and bring to a boil over medium heat;

13. Put in the fried fish pieces and stir gently with a spatula to coat each piece of fish with sweet and sour sauce;

14. Serve and enjoy!

Tips:
1. The starch can be cornstarch or flour. Don't put too much starch, just stick it on the fish pieces;
2. Adjust the sweet and sour sauce according to your preference. If you like the sweetness, put more sugar, otherwise, put less;

3. Soy sauce can be added to soy sauce. I don't like dishes with too heavy color, so I didn't put it. You can add it in moderation if you like, so the taste of the dishes will not be affected.