Sweet and sour fish(suan tian yu kuai )

Sweet and sour fish

Introduction:

"The taste is sour and sweet, crisp and fragrant. The fish is crisp outside and tender inside. With sweet and sour juice, it is refreshing and not greasy. It's good as a family feast. It's very popular with women and children. "

Production steps:

Step 1: cut the fish and cut it into pieces. The bones can be fried together or stewed separately.

Step 2: first put two teaspoons of salt, rub the fish, rinse and change the water several times until the water is clean and clear. Then marinate with 1 tsp salt, 2 tsp pepper and 1 tbsp cooking oil for 10 minutes.

Step 3: marinate the fish, pat on the starch, deep fry slightly yellow, take out and deep fry again.

Step 4: tomato sauce, apple vinegar, sugar, 1:1:0.5, mixed well, I mix my own taste. The sweetness and acidity can be adjusted by oneself.

Step 5: fry the fish again, crispy and put it on the plate.

Step 6: add half a bowl of water to boil the mixed juice, thicken it, thicken it, lift it with a spoon, it is difficult to flow. Pour over the fish.

Materials required:

Middle part of fish: about 2 jin

Ketchup: 3 tbsp

Apple vinegar: 3 tbsp

Sugar: right amount

Raw powder: appropriate amount

Ginger: four

Salt: one teaspoon

Pepper: two teaspoons

Cooking oil: 1 tbsp

Note: 1, the best choice of thick meat, less thorn. I use grass carp 2, tomato sauce and apple vinegar, the amount of discretion to add, more dip in the overall, but the rest is also wasteful, like more in accordance with: tomato sauce, apple vinegar, sugar, 1:1:0.5

Production difficulty: ordinary

Technology: deep fried

Production time: half an hour

Taste: sweet and sour

Chinese PinYin : Suan Tian Yu Kuai