Sweet and sour fish steak(tang cu yu pai )

Sweet and sour fish steak

Introduction:

"This is a sweet and sour fish. In order not to have spines, we only selected the thickest part of the fish without spines, and removed all the fishbone and fishbone. In order to avoid the thick and big pieces of meat, we cut a cross knife, which is delicious and convenient for all ages."

Production steps:

Step 1: kill and wash grass carp. 2 remove the bone and bone, cut off the part of the fish belly, as long as the meat is thick

Step 2: cut a section as a fish steak, cut it with a horizontal knife, but don't cut it through

Step 3: cut with oblique knife again, but still can't cut through

Step 4: marinate the fish with scallion, ginger, pepper, salt and rice wine for 5 minutes

Step 5: add a small amount of Kish powder to the dry starch (or not)

Step 6: pat on the dry starch, pat evenly

Step 7: place the starch for 5 minutes to moisten it

Step 8: 70% hot oil, deep fry until discolored, then remove and deep fry again to make the surface brittle.

Step 9: put white vinegar, sugar and a little water in the pot

Step 10: add ketchup

Step 11: thicken with starch

Step 12: pour sweet and sour sauce on the fish chops

Materials required:

Grass carp meat: 800g

Heinz ketchup: 70g

White vinegar: right amount

Sugar: right amount

Salt: right amount

Pepper: right amount

Yellow rice wine: right amount

Scallion: right amount

Ginger: right amount

Note: starch plus Jishi powder, is to skin will be more crisp, do not add can also, directly with dry starch on the line

Production difficulty: simple

Technology: deep fried

Production time: half an hour

Taste: sweet and sour

Chinese PinYin : Tang Cu Yu Pai