Sweet and Sour Sea Bass
by Rice sprouts
Favorite
Difficulty
Normal
Time
20m
Serving
2
1. Clean the perch, cut off the fins, use kitchen paper to absorb the surface moisture, wipe it with ginger powder and salt, and set aside.
2. Prepare the sauce (that is, mix tomato sauce, vinegar, sugar, soy sauce, and cooking wine) and ingredients.
3. Prepare the ingredients.
4. Pat the sea bass with dry starch, grab the tail, and shake the sea bass twice to remove excess starch.
5. Put 2000 ml of oil in an iron pan, heat it, put the perch head down, hang it over the surface of the pan, scoop up the oil with a spatula, and pour the oil on the fish. The fish was slowly put into the pan and started to fry.
6. When the fish is fried in the pan, keep splashing oil on the surface.
7. Fry until the surface is crisp, hard and golden, and then ready to be served on a plate.
8. Leave a little oil in the original pot, heat, turn to low heat, add minced garlic and sauté until fragrant.
9. Add vegetables and vegetables and stir well.
10. Add the sauce, stir-fry, then add the broth, stir-fry, and bring to a boil.
11. After boiling, turn to high heat and slowly pour in the water starch. Be careful not to pour all in. Stir with a spatula while pouring. As long as the soup is thick, it is not necessary to pour all the water starch in. After the soup is thick and boiled, turn off the heat.
12. Sprinkle shredded green onions on the surface of the fish.
13. Pour the prepared sauce on the fish, and sprinkle some shredded green onions and chili shreds to decorate.
Tips:The ratio of sweet and sour sauce is not fixed, it should be determined according to personal taste preferences.
