Sweet and sour fish(tang cu yu )

Sweet and sour fish

Introduction:

Production steps:

Step 1: remove the scales, gills, viscera and wash the fish.

Step 2: use a knife to cut the fish half a centimeter down about 3 cm apart, and then cut it obliquely towards the head.

Step 3: evenly spread cooking wine, pepper and salt on the fish body and abdominal cavity, add shredded green onion and ginger, marinate for 20 minutes.

Step 4: dice carrot and cut garlic stalk into 5mm segments.

Step 5: add water to starch paste, starch paste should not be too thin, or hang paste. Put the starch paste on the fish by hand, and apply it to the place where it is cut.

Step 6: heat the oil in the pot. When it is 70% hot, hold the fish tail in one hand and pour the oil in the place of the flower cutter with a spoon in the other hand until the fish is turned over and shaped.

Step 7: put the fish into the pot and deep fry over low heat until the fish is cooked. Try not to turn the fish upside down to prevent the fish from breaking. Use a spoon to pour hot oil on the fish.

Step 8: raise the oil temperature, put the fish into the pot again, fry it in high heat, and then put the skin into the plate.

Step 9: leave a little oil in the pot and stir fry the diced vegetables.

Step 10: stir fry the ketchup in a pot, pour in some boiling water, add sugar, vinegar and salt.

Step 11: after the sweet and sour juice is boiled, add appropriate amount of water and starch to make it thick. Add some cooked oil to make the soup bright.

Step 12: pour the sweet and sour juice on the fish evenly.

Materials required:

Carp: one

Carrot: Half Root

Garlic bolt: appropriate amount

Scallion: right amount

Ginger: right amount

Sugar: 3 teaspoons

Vinegar: 2 teaspoons

Ketchup: 1.5 teaspoons

Salt: right amount

Pepper: right amount

Cooking wine: moderate

Starch: right amount

Note: wordy one: each taste is different, please adjust the proportion of sweet and sour, the simplest way, try it

Production difficulty: ordinary

Technology: deep fried

Production time: one hour

Taste: sweet and sour

Chinese PinYin : Tang Cu Yu