Sweet and sour fish(tang cu yu )

Sweet and sour fish

Introduction:

"Sweet and sour fish is a delicious food all over the country. Although the practices are different, sour and sweet are the common characteristics. There are also several ways to make sweet and sour fish in Cantonese cuisine, such as five willow fish, chrysanthemum fish, sweet and sour fish, etc. In the past, sweet and sour fish didn't put eggplant juice. However, because the taste of eggplant juice is more appetizing and the color is more beautiful, now sweet and sour fish basically use eggplant juice. I think it's OK to inherit and develop it. As long as the taste is good, it can attract people and make people move their fingers, that's good. Make a sweet and sour yellow croaker today. Today's yellow croaker is fatter and tender. Whether steamed or braised, it tastes good. It's also very good to make sweet and sour fish with it. "

Production steps:

Step 1: prepare the materials

Step 2: remove the scales and belly of the yellow croaker, wash it, control it dry, change the flower knife, and sprinkle a little salt on the fish.

Step 3: apply cornmeal evenly on the fish.

Step 4: shred onion, carrot, pepper and ginger, and smash garlic.

Step 5: add oil in the pan and heat it to 80% heat. Put the fish belly down and deep fry until golden. Set the shape and take it out.

Step 6: keep the oil of fried fish, fry the shredded pepper, carrot and onion in the pot for a while, and take out the oil.

Step 7: control the dry oil of fried side dishes

Step 8: pour out the oil, heat a little, add tomato juice and stir fry until bright red.

Step 9: add ginger and garlic, stir fry a little, then add sugar, vinegar and water, cook until sugar is completely melted.

Step 10: add the starch to thicken, then stir fry the shredded carrot, onion and pepper.

Step 11: pour the sweet and sour sauce on the yellow croaker.

Step 12: sour and sweet is you, delicious sweet and sour fish.

Materials required:

Yellow croaker: 1 500g

Carrot: right amount

Onion: right amount

Ginger: moderate

Pepper: right amount

Raw powder: appropriate amount

Salt: right amount

Sugar: right amount

White vinegar: right amount

Eggplant: moderate

Peanut oil: right amount

Note: 1. When the fish is changed into a flower knife, the first knife cuts to the bone in the direction of the fish's head, and then cuts to the fish's head next to the bone. 2. When frying the fish, the oil temperature should be high. When putting the fish into the pot, you can hold the fin in your hand and put it down. It's easy to fix it. But be careful not to fry the fish with your hands, hehe. 3. The ratio of sweet and sour juice, tomato juice, sugar, vinegar and water is 1:1:1:3.4. Stir the tomato juice in oil to make it more red and bright, because it is fat soluble. 5. Fish with a little salt first wipe, can make it more delicious, "want to sweet, first add salt", this is a kitchen secret, but the amount of salt should not be too much.

Production difficulty: Advanced

Technology: deep fried

Production time: 20 minutes

Taste: sweet and sour

Chinese PinYin : Tang Cu Yu