[Sichuan cuisine] grape fish.(chuan cai pu tao yu kuai )

[Sichuan cuisine] grape fish.

Introduction:

"I always wanted to try to make a whole fish grape fish, but I gave up today because the pot didn't work well. The grape fish is always delicious. "

Production steps:

Step 1: wash grass carp pieces and put them on a plate.

Step 2: marinate with wine for half an hour, add starch.

Step 3: wash your hands and coat all the fish with starch.

Step 4: oil the hot pot and heat it.

Step 5: deep fry the fish until golden.

Step 6: the fish begins to change color, add scallion, add flavor.

Step 7: deep fry the fish until golden, take out the fish and throw away the scallion.

Step 8: cut onion and garlic and set aside.

Step 9: heat oil in oil pan, add onion, ginger and garlic and saute until fragrant.

Step 10: pour in the ketchup and stir fry it. Add a little water to the ketchup. Add some salt, chicken essence!

Step 11: make the ketchup bubble and add chives. Take the pot and pour on the fish.

Step 12: eat, eat.

Materials required:

Tomato sauce: right amount

Fish: right amount

Scallion: right amount

Ginger: right amount

Garlic: right amount

Salt: right amount

MSG: right amount

Cooking wine: moderate

Note: when wrapping the fish with starch, close it evenly by hand. It's wrapped with starch, because the fish is washed and wet. When mixing juice, you can add a little vinegar. My family has enough flavor, so I didn't add it.

Production difficulty: ordinary

Technology: deep fried

Production time: three quarters of an hour

Taste: sweet and sour

Chinese PinYin : Chuan Cai Pu Tao Yu Kuai