Sweet and sour dried pomfret(tang cu chang yu gan )

Sweet and sour dried pomfret

Introduction:

Production steps:

Step 1: prepare the seasoning.

Step 2: wash pomfret in advance and air dry in the shade.

Step 3: pour the oil into the pan and fry the Pomfret.

Step 4: fry until golden on both sides.

Step 5: take it out to the plate and set it aside.

Step 6: add onion, ginger and garlic to the bottom oil of the pot and stir fry over low heat until fragrant.

Step 7: then add in the seasoning and a little water except the fresh vegetables and the starch, and cook slowly over low heat.

Step 8: mix the water and starch for standby.

Step 9: stir the juice until boiling.

Step 10: add the Fried Pomfret and cook until colored.

Step 11: turn down the heat and add a little water.

Step 12: finally, add some fresh vegetables and rice vinegar.

Materials required:

Dried pomfret: moderate

Starch: appropriate amount

Tomato sauce: right amount

Salad oil: right amount

Scallion: right amount

Garlic: right amount

Ginger: right amount

Rice vinegar: right amount

Rock sugar: right amount

Fresh vegetables: moderate

Old style: moderate

Cooking wine: moderate

Precautions: 1. Fresh pomfret will not peel when it is dried and fried in advance, and the fish shape is complete. 2. When frying, turn more to avoid scorching. 3. When mixing juice, use low or medium heat to avoid water drying. 4. The color of rock sugar is more beautiful than white sugar. 5. Adding vinegar when leaving the pot is for the sake that the vinegar has evaporated for the first time, and it is also for the sake of removing greasiness.

Production difficulty: ordinary

Process: boiling

Production time: 20 minutes

Taste: sweet and sour

Chinese PinYin : Tang Cu Chang Yu Gan