Sweet and sour fish(tang cu yu )

Sweet and sour fish

Introduction:

"Sweet and sour, crisp outside and tender inside. You can eat a lot without eating."

Production steps:

Step 1: bamboo shoots, onion, ginger.

Step 2: cut the fish and marinate with salt and pepper for 10 minutes.

Step 3: mix the flour into a yoghurt like paste.

Step 4: pour the batter on the fish, carry the tail to send the oil pan to fry golden.

Step 5: pour out all the oil and stir fry the onion and ginger.

Step 6: stir fry tomato sauce, add water, vinegar, sugar, boil. Take out the scallions and throw them away.

Step 7: add shredded bamboo shoots, season with salt and fish. Simmer for three minutes and turn over. If you can't turn over, you can use a spoon to scoop up the soup and pour it on the fish.

Step 8: fish out of the plate, the remaining juice thicken, put some chicken or MSG flavor.

Step 9: pour it on the fish and sprinkle some cooked sesame seeds.

Materials required:

Bream: moderate

Scallion: right amount

Ginger: right amount

Flour: right amount

Bamboo shoots: right amount

Salt: right amount

Pepper: right amount

Tomato sauce: right amount

Vinegar: moderate

Sugar or rock sugar: right amount

Note: After: 1, do sweet and sour fish, fried fish is very important. Traditional is wrapped in batter, starch is far less delicious than batter. The secret of vermicelli paste: mix the paste well first. The standard is the consistency of Mengniu Yili yogurt. 2. When wrapping, don't roll the fish in the noodles. Hold the gills of the fish with your hands. Put a container under it and pour the batter down from the fish's head. Pour it slowly and evenly. The oil is burning in this pot. Watching the batter flow to the tail, I quickly grab the tail and throw the flat fish into the oil pot. So the fish hang well. Of course, this is a test of their own hanging paste time, oil heat time, accurate estimation! 3. The skill of frying fish: when the oil temperature is 60%, fry the fish in a small fire. Deep fried, crisp. Finally, after deep frying, the fish is propped up with a spade, left the oil pan and burned in the oil. Throw the fish in, then quickly take it out and turn off the fire. It's crisp outside and tender inside. 4. As for juice, each family has its own way of mixing. But my family has two, one is eggplant juice, one is old vinegar. Old vinegar is the most traditional, only old vinegar and sugar, the color is a little dark.

Production difficulty: ordinary

Technology: deep fried

Production time: three quarters of an hour

Taste: sweet and sour

Chinese PinYin : Tang Cu Yu