Sweet and sour fish(lu cai tang cu yu )

Sweet and sour fish

Introduction:

"I told him to buy the fish today.".. This fish is really super small. It's as big as I slap it. It's good that it's on the plate. Hehe.. He said while eating, fish no meat, knew he would buy a bigger.. In fact, I told him to buy a smaller one, but I didn't know he would buy such a smaller one, but it tastes very good, sour and sweet. "

Production steps:

Step 1: Ingredients: crucian carp, flour, sugar, rice vinegar, tomato sauce, scallion, shredded ginger (forget to shoot).

Step 2: marinate crucian carp with cooking wine and pepper for about ten minutes.

Step 3: shred the scallion (I added a few shredded chili), mix the starch and juice well, mix with rice vinegar, tomato sauce, sugar and boiled water.

Step 4: mix the flour into a paste.

Step 5: paste the fish.

Step 6: heat the oil to 6,7 minutes and fry.

Step 7: deep fry until golden.

Step 8: take it out to control the oil.

Step 9: heat the oil in the pan.

Step 10: add shredded ginger and stir fry for a while.

Step 11: pour in the mixed juice and bring to a boil.

Step 12: after the juice is boiled, put the fish in and fill both sides with juice.

Step 13: after the juice is boiled, put the fish in and fill both sides with juice.

Step 14: get the fish out and set it up.

Step 15: thicken the sauce in the pot, then pour it on the fish, and finally put the shredded green onion and chili on the fish.

Materials required:

Crucian carp: moderate

Flour: right amount

Sugar: right amount

Rice vinegar: right amount

Tomato sauce: right amount

Scallion: right amount

Shredded ginger: right amount

Note: after the juice to taste, sour add sugar, sweet add vinegar, according to personal taste to juice. It's delicious, sweet and sour. It's tender inside and burnt outside. It's delicious and has no fishy smell. It can be appetizer.

Production difficulty: ordinary

Technology: deep fried

Production time: half an hour

Taste: sweet and sour

Chinese PinYin : Lu Cai Tang Cu Yu