Sweet and sour fish(tang cu yu )

Sweet and sour fish

Introduction:

"Jinan traditional flavor, crisp, sour and sweet"

Production steps:

Step 1: scale the fish, remove the internal organs, dig out the gills and wash. Every 1.3cm, first straight (1.6cm deep), then oblique (2cm deep), then lift the fish tail to open the knife edge, sprinkle the refined salt into the knife edge, marinate slightly, and then evenly spread a layer of wet starch paste on the knife edge of the fish.

Step 2: pour the peanut oil into the spoon and cook it on a high fire until it is seven years old. When it is ripe, put the fish tail into the oil and open the knife immediately. At this time, drag the fish with a spatula to avoid sticking to the bottom of the pot, fry for 2 minutes, then turn over and fry for 2 minutes. Then lay the fish flat, press the head into the oil with a spatula and fry for 2 minutes. Fry the fish for about 8 minutes. When all the fish are golden, take them out and put them on the plate.

Step 3: leave peanut oil in the frying spoon. When it's six months old, add green onion, ginger and garlic, cook with vinegar and soy sauce, add clear meat soup, sugar and wet starch, and boil to sweet and sour sauce. Scoop it out with a frying spoon and quickly pour it on the fish.

Materials required:

Carp: moderate

Vinegar: right amount

Sugar: right amount

Onion powder: appropriate amount

Ginger powder: appropriate amount

Soy sauce: right amount

Refined salt: right amount

Wet starch: appropriate amount

Clear meat soup: right amount

Note: when frying fish, you need to master the temperature of the oil. If it's cool, it won't be colored. If it's overheated, it's not cooked inside and it's scorched outside. Don't turn up the fish tail.

Production difficulty: ordinary

Technology: deep fried

Production time: 20 minutes

Taste: Original

Chinese PinYin : Tang Cu Yu