Sweet and sour fish(tang cu yu kuai )

Sweet and sour fish

Introduction:

"It's so hot in summer that my family has no appetite to eat. My daughter protested seriously. I haven't eaten fish for several days. I have been cooking meat and vegetables these days. My daughter, who loves fish, has a sad face. She protested that she must eat boiled fish today for breakfast. However, the weather is too hot and she is afraid of getting angry. So I discussed eating sweet and sour fish with my daughter. But she is very happy. This is what she likes to eat. Since she was a child, her daughter likes sweet food and sacrificed several teeth There are still black teeth that haven't been replaced. Silver carp (Hypophthalmichthys molitrix), commonly known as pangtouyu, has a big head and a small body, few spines and fine meat. It is rich in nutrition. It is widely spread among the people that "one fish head has four ginseng". Silver carp is fat but not greasy, fragrant but not fishy. It has the effects of tonifying brain, improving eyesight, nourishing stomach and strengthening spleen. In autumn and winter, the head of Hypophthalmichthys molitrix is a good raw material for cooking hot pot, chopped pepper fish head and other special dishes, which is deeply loved by people who love fish. "

Production steps:

Step 1: Ingredients: silver carp, fish, salt, ginger, cooking wine, starch, onion, pepper, tomato sauce, sugar, white vinegar

Step 2: wash scallion and ginger, cut into shreds and shreds

Step 3: wash the silver carp and cut it into pieces

Step 4: add onion, ginger, cooking wine, pepper and salt, starch plate evenly, marinate for a while.

Step 5: pour more oil into the pan than the frying oil, heat it to 60%, and add fish.

Step 6: deep fry the fish over medium low heat until all surfaces are golden. Remove.

Step 7: heat the oil in the pan to 90% heat, fry the fish again for about one minute, remove and drain the oil.

Step 8: pour water into the frying pan, add tomato sauce, sugar and vinegar, bring to a boil, take another small bowl, dilute the starch and thicken.

Step 9: then pour in the starch, stir along the same direction (clockwise or counterclockwise) with a spoon, and pour the sweet and sour sauce on the fried fish.

Materials required:

Silver carp: moderate amount

Tomato sauce: right amount

Salt: right amount

Sugar: right amount

White vinegar: right amount

Cooking wine: moderate

Ginger: right amount

Oil: right amount

Shallot: moderate

Note: do this sweet and sour fish, you can also remove the skin, so it looks better, you can also cut the fish directly into pieces of fried fish, I generally like this, do not like too much trouble toss fish, pickled the longer the more tasty, if pickled for a long time, please drop a few drops of sesame oil in the fish, so as to avoid long time fish adhesion

Production difficulty: ordinary

Craft: Stew

Production time: one hour

Taste: fish flavor

Chinese PinYin : Tang Cu Yu Kuai