Colorful butterfly fish(wu cai hu die yu )

Colorful butterfly fish

Introduction:

"The sliced fish meat of the colorful butterfly fish presents beautiful ripples when cooked. With the colorful sweet and sour sauce, it looks like a dancing butterfly. It's very auspicious."

Production steps:

Step 1: prepare the ingredients: < br > fresh fish, green and red pepper, peas, carrot, corn, garlic

Step 2: cut off the head of the fish, remove the back bone, cut down to the tail of the fish, remove the viscera.

Step 3: cut off the fins, cut the fish on both sides into pieces, and connect the belly without cutting off.

Step 4: spread a little salt and pepper on the plate and set the shape.

Step 5: steam over high heat for about 4 minutes until cooked, take out the excess soup, saute the ingredients, add sugar, vinegar and cornstarch, thicken the sauce, bring to a boil, and pour over the whole fish! (sauce: tomato sauce, sugar, vinegar, salt, water)

Step 6: saute ingredients, add sugar, vinegar, cornstarch, water, thicken juice and bring to a boil.

Step 7: pour on the whole fish! (sauce: tomato sauce, sugar, vinegar, salt, water)

Materials required:

Fresh fish: right amount

Diced green and red peppers: right amount

Peas: moderate

Carrot Dice: right amount

Corn kernels: right amount

Minced garlic: right amount

Tomato sauce: right amount

Sugar: right amount

Vinegar: right amount

Salt: right amount

Raw powder water: appropriate amount

Note: 1. The fish used here is carp. I wanted to use perch. I feel that the head of the fish is a little big and not very beautiful. You can choose the fresh fish you like. 2. In addition to the steps of spine, when you can buy fish, please sell the fish master to do it for you. When you go home, you only need to slice it, and this dish is easier to operate. I'm here to take a picture of materials and steps, so I bought the whole fish.

Production difficulty: ordinary

Process: firing

Production time: half an hour

Taste: slightly spicy

Chinese PinYin : Wu Cai Hu Die Yu