Sweet and sour fish(tang cu yu kuai )

Sweet and sour fish

Introduction:

Production steps:

Step 1: wash grass carp and cut into large pieces. Marinate with salt and 1 teaspoon cooking wine for half an hour

Step 2: take a clean bowl, beat the eggs, add appropriate amount of starch and mix well

Step 3: in a bowl, mix the sweet and sour juice: 1 spoonful of cooking wine, 2 spoonfuls of soy sauce, 3 spoonfuls of sugar, 4 spoonfuls of vinegar and 5 spoonfuls of water

Step 4: dry the fish, put the water on the surface into the starch, deep fry the fish in the oil pan until golden yellow, and remove the oil

Step 5: leave a little oil in the pot, add ginger and garlic powder, stir fry until fragrant

Step 6: stir fry the fish, pour in the sweet and sour sauce, turn the fish slightly to make the soup wrap the fish, and sprinkle some scallions

Materials required:

Grass carp: moderate

Egg: 1

Ginger: moderate

Mashed garlic: right amount

Scallion: right amount

Salt: right amount

Oil: right amount

Cooking wine: moderate

Soy sauce: right amount

Sugar: right amount

Vinegar: right amount

Starch: right amount

Note: [infallible formula of sweet and sour juice] 1 spoonful of cooking wine, 2 spoonfuls of soy sauce, 3 spoonfuls of sugar, 4 spoonfuls of vinegar, 5 spoonfuls of water, according to this ratio, to ensure success! If the amount of ingredients is large, increase the amount of seasoning. This sweet and sour sauce can be used for sweet and sour dishes such as sweet and sour ribs, sweet and sour tenderloin, etc.

Production difficulty: Advanced

Process: firing

Production time: one hour

Taste: sweet and sour

Chinese PinYin : Tang Cu Yu Kuai