Sweet and sour fish in tomato sauce(qie zhi tang cu yu )

Sweet and sour fish in tomato sauce

Introduction:

"The taste of sweet and sour has always been popular among the public. Compared with the traditional sweet and sour method, the taste of eggplant juice version is more suitable for making sweet and sour fish. The method is simple and the color is red and bright. And in the cooking method, the method of drenching juice is better to keep the flavor and crispness of the fish. "

Production steps:

Step 1: prepare a carp and clean it.

Step 2: remove the muscle of carp. Start from the other end of the head, tilt about 45 degrees, then cut the fish with a knife, and then cut the fish at a distance of about 3cm until the end. (all the pictures are ready)

Step 3: carp with a good knife. As shown in the picture, remember that the edge of the knife is tilted, not straight.

Step 4: put the fish into a large plate, evenly spread a layer of cooking wine and salt, then add the crushed ginger and scallion, and marinate for half an hour.

Step 5: mix the flour and starch together, add a little water, stir into a bowl of thick silk batter. Remove the scallion and ginger from the pickled carp, and hang a layer of batter on both sides evenly.

Step 6: deep fry in the hot oil until the skin is shaped, then turn to medium heat to deep fry, then deep fry again in high heat until it is crisp outside and tender inside, take out the oil and put it on the plate.

Step 7: boil a little water in the pot, add corn, carrot and garlic in turn, blanch until broken, take out and set aside.

Step 8: pour about five tablespoons of Heinz's ketchup.

Step 9: add sugar and vinegar, stir well.

Step 10: add a little oil into the pan, add tomato sauce, stir fry over low heat until big bubbles appear, add a little starch and thicken.

Step 11: pour in the boiled diced vegetables, mix well, turn off the heat and pour in a few drops of bright oil.

Step 12: pour the cooked sauce evenly on the Fried Carp, and eat it while it's hot, fragrant, crisp, sour and sweet.

Materials required:

Carp: one

Corn: moderate

Garlic sprouts: right amount

Diced carrot: right amount

Ginger: moderate

Chives: right amount

Flour: 1 tbsp

Starch: 1 tbsp

Heinz ketchup: 5 tbsp

Sugar: 1.5 tbsp

Vinegar: 1.5 tbsp

Starch: a little

Note: heart of the poem phrase: 1: carp to choose live, so that the taste is good. 2: After a good flower knife, first marinate, to smell, taste. 3: The batter should be made of thick silk, otherwise it won't hang up and the fried fish won't be crisp enough. 4: When frying, first heat the oil into the pot, fry the skin, then turn to medium heat, and then re fry. 5: The amount of sauce can be adjusted according to the size of the fish. The prepared sweet and sour sauce can be tasted first to ensure that it is most suitable for your own taste.

Production difficulty: ordinary

Technology: seasoning

Production time: half an hour

Taste: sweet and sour

Chinese PinYin : Qie Zhi Tang Cu Yu