Sweet and sour fragrant fish(tang cu xiang yu )

Sweet and sour fragrant fish

Raw materials for making sweet and sour fragrant fish:

1 fish, 1 egg yolk, 2.5 cups deep fried oil, 1 / 2 tbsp starch; (a) 2 tbsp Shaojiu, 2 scallions, 2 ginger slices, 1 / 2 tbsp pepper, 1 tbsp refined salt, 1 tbsp starch; (b) 3 tbsp salad oil, 1 tbsp minced garlic, a small amount of shredded onion; (c) 1 / 2 shredded green pepper, 6 tbsp sugar, 6 tbsp rice vinegar, 6 tbsp eggplant sauce, 6 tbsp water, 1 tbsp refined salt; (d) 2 tbsp shredded onion, 2 tbsp coriander, 2 tbsp ginger, and 1 tbsp shredded red pepper 1 tablespoon.

Processing steps of sweet and sour fragrant fish:

1. Cut the two sides of the fish with a knife every 1.5cm (the depth of the knife needs to touch the big bone), squeeze the seasoning (a) into juice, rub it evenly to the fish body (rub it evenly at the seams of every fish), marinate it for 30 minutes, and then spread egg yolk and starch on the fish body when it is cooked. Apply it carefully, press the fish tightly to make it swim, and prepare it on the plate.

2. Put the frying oil into a long oval container, high fire for 10 minutes, lift the fish's tail, put the fish in the oil along the swimming posture, and take it out at high fire for 3 minutes.

3. Seasoning (b) high fire incense for 3 minutes, pour seasoning (c), then high fire for 2 minutes, take out, sprinkle on the fish, sprinkle seasoning (c), eat while hot.

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Tang Cu Xiang Yu