Fish in sweet and sour sauce(nian nian you yu yu tang cu jiao zhi yu )

Fish in sweet and sour sauce

Introduction:

"The new year's Eve dinner starts slowly in every family's frying and cooking. Every dish is fragrant with endless aftertaste, and every detail is warm and dizzy Today, lurin serves you a dish that symbolizes "fish (surplus) every year" -- [sweet and sour sauce fish] the red sweet and sour sauce symbolizes "red fire", and the homonym "Yu" for fish symbolizes good years and prosperity. I hope everything is more than enough, not only economically, but also mentally. In the heart must have under the space, installs is not only own joyful, also has other people's happiness. On each of our dining tables, there is not only the flavor of festival, but also the flavor of home... "

Production steps:

Step 1: 1. A grass carp.

Step 2: 2, to scale, gills, clean, cut off the fish head and tail.

Step 3: 3. Remove the black film inside the belly of the fish and remove the fishy thread. Lay the fish flat, press the fish body with one hand, hold a knife close to the fish bone, and horizontally lower the meat of the fish body.

Step 4: 4. The chest spines should also be removed. It's the spine near the belly of the fish.

Step 5: 5. Fish skin down, first toward a direction of oblique row, interval should be consistent. Pay attention to the skin of each fish, but don't cut it off.

Step 6: 6, according to the "cross knife" method to continue to row, row the fish after a diamond shaped "ear of wheat". This is a good flower knife. How about it? Ha, is it OK?

Step 7: 7. Next, cut the fish body into several small sections, so that you don't need to pour a large pot of oil when frying. Now, don't you advocate low-carbon life ~ ~ if you are not afraid of oil consuming children's shoes, you can omit this step as appropriate.

Step 8: 8. Pat the fish meat, head and tail evenly with dry starch.

Step 9: 9. When the oil temperature reaches 80%, put the fish, fish head and fish tail into the oil pan and fry them slowly over medium heat.

Step 10: 10. Until the fish is golden yellow and the shell is hard, take out the fish and put it on a plate.

Step 11: 11. Next, mix the sweet and sour juice, and pour the tomato sauce and vinegar into the bowl.

Step 12: 12, add sugar, salt, cooking wine, if there is a better soup, if not, add a little water, into the sweet and sour juice.

Step 13: 13. Put the pan on the fire, heat the oil, and saute the shredded ginger.

Step 14: 14. Pour in the sweet and sour sauce, stir with a spatula, and stir fry until the sweet and sour sauce bubbles.

Step 15: 15, take 30 grams of corn flour, add water, make water starch, mix well with chopsticks.

Step 16: 16. Change the high fire and cook in the water to thicken.

Step 17: 17. Place the deep fried fish body, head and tail on the plate, pour the sugar and vinegar sauce on the fish body, slice the orange, decorate with scallion, and serve.

Step 18: attractive color, soft and delicious taste, sweet and sour appetizer, "more than (FISH) every year"

Materials required:

Grass carp: one

Fresh orange: one

Shallot: two

Red pepper: 3

Vinegar: moderate

Appropriate amount: sugar

Tomato sauce: right amount

Oil: right amount

Corn flour: right amount

Ginger: right amount

Salt: right amount

Shaojiu: moderate

Note: [lurin tips] 1. Choice of fish: mandarin fish, carp, grass carp or other fish you like, as long as the meat is thicker. 2. When making a flower knife, you should use the "oblique blade fish". The greater the slope is, the more obvious the diamond shaped pieces are, and the stronger the three-dimensional sense is. 3. [sweet and sour juice preparation]: fragrant vinegar, sugar, tomato sauce, cold boiled water or broth (according to the ratio of 1:2:3:4), oyster sauce can also be added if you like. 4. Do not leave the powder for a long time, but fry it immediately, otherwise the dry starch will easily make the knife lines stick together and affect the shape. [characteristics of this dish]: it has attractive color, soft and delicious taste, sweet and sour appetizer, and the beautiful implication of "having more than (FISH) every year" shows the atmosphere of the new year dish incisively and vividly. As the year of the rabbit is approaching, lurin wishes all the gourmet friends and your family a happy fish! More than every year, health and safety for a long time!!

Production difficulty: ordinary

Process: firing

Production time: 20 minutes

Taste: sweet and sour

Chinese PinYin : Nian Nian You Yu Yu Tang Cu Jiao Zhi Yu