Sweet and sour fish(tang cu yu )

Sweet and sour fish

Introduction:

Production steps:

Step 1: prepare the ingredients. (I have already dealt with the fish. The head and tail are separately installed.)

Step 2: Sprinkle the processed fish with appropriate salt and marinate for 20 minutes (forgot to take photos)

Step 3: when marinating the fish, we cut the ginger into shreds, the garlic into slices, the tomato into cubes, and the green onion into sections (the green onion is white and the green onion leaves are separated)

Step 4: then transfer a bowl of juice, appropriate amount of cold, sugar, soy sauce. Stir with chopsticks until sugar melts

Step 5: evenly wrap the salted fish with a layer of dry flour

Step 6: in a pan, add some oil and heat it to 70% heat. Add the fish pieces wrapped with flour and fry until golden on both sides. Turn off the heat

Step 7: set the frying pan on fire, add a little oil, heat up, add scallion, saute until fragrant, add diced tomatoes and stir fry quickly

Step 8: stir fry the tomatoes until they are minced, then pour in the bowl juice

Step 9: after the sauce in the pot is boiled, put in the fried fish pieces and cover the pot with medium and low heat for a while

Step 10: after the sauce in the pot is boiled, put in the fried fish and keep it in a low heat for three to five minutes. (because I cut the fish a little thicker today. I'm afraid it's not cooked enough. If I cut the fish a little thinner, I'll just hang up the juice.)

Step 11: keep a small fire for three or five minutes. During the process, push the fish with a spatula or turn the fish over to avoid pasting the pot. Just put in the chopped scallion leaves before starting the pot

Step 12: in the process of stuffy, remember to push the fish with the spatula several times or turn the fish over to avoid pasting the pot. Put in chopped scallion leaves before boiling

Materials required:

Grass carp: one

Dry flour: right amount

Tomato: one

Oil: right amount

Salt: right amount

Ginger: right amount

Garlic: right amount

Soy sauce: moderate

Sugar: right amount

Shallot: moderate

Note: there is a layer of black film in the belly of the fish. Remember to clean it. Actually, it's quite simple. Let's just put on our gloves and buckle them.

Production difficulty: simple

Process: firing

Production time: half an hour

Taste: sweet and sour

Chinese PinYin : Tang Cu Yu