Sweet and sour fish fillet(tang cu yu pian )

Sweet and sour fish fillet

Introduction:

Production steps:

Step 1: clean the viscera of grass carp, remove the skin and bone, and cut into 1cm thick pieces.

Step 2: add 1 / 2 teaspoon salt, cooking wine and dry starch, stir well and marinate for 10 minutes.

Step 3: pour oil into a flat bottom non stick pan (more than frying oil), heat the fish to 70% heat, fry the fish until golden on both sides, drain the oil and put it on a plate (the oil is not used).

The fourth step: wash the pan and dry it, then heat it up in the middle, then pour a small amount of oil (1/3 of the daily cooking), pour it into tomato sauce, mix 200 ml of water and white vinegar, and then add sugar and the remaining 1/2 teaspoon salt to the boil. Continue stirring, then pour into the water powder and stir the thicken with the spoon along the same direction (clockwise or counterclockwise).

Step 5: pour the sweet and sour sauce on the fried fish.

Materials required:

Grass carp: 1 (about 2 kg)

Salt: 1 tsp (5g)

Cooking wine: 1 teaspoon (5ml)

Dry starch: 1 tbsp (15g)

Tomato sauce: 2 tbsp (30ml)

Water: 200ml

White vinegar: 2 tbsp (30ml)

Sugar: 2 tbsp (30g)

Starch: 1 tbsp (15ml)

Note: tomato sauce + white vinegar + water + sugar + salt + starch = sweet and sour juice; in the thickening process, be sure to stir along the same direction, do not stir back and forth, otherwise the sauce will fade and become non viscous

Production difficulty: ordinary

Technology: deep fried

Production time: 10 minutes

Taste: Original

Chinese PinYin : Tang Cu Yu Pian