Fried fish fillet [sweet and sour taste](liu yu pian tang cu kou wei )

Fried fish fillet [sweet and sour taste]

Introduction:

"Fried fish fillet" is a traditional dish with a long history in Shandong cuisine. Today, I made fried fish slices with sweet and sour sauce. The taste is fresh, tender and smooth, and the aftertaste is endless

Production steps:

Step 1: remove scales, fins, gills and viscera of grass carp and wash them.

Step 2: prepare the onion and ginger.

Step 3: wash Auricularia auricula and tear it into small pieces.

Step 4: take a bowl, add rice vinegar, raw sugar, cooking wine starch and water to make sweet and sour juice.

Step 5: remove the head and tail of grass carp. Split the fish in the middle and remove the bone.

Step 6: slice the fish into fillets with a slant.

Step 7: marinate the sliced fish with salt and cooking wine for 20 minutes.

Step 8: the marinated fish slices are evenly covered with dry starch.

Step 9: add 60% hot oil, deep fry until skin yellowish, remove and drain.

Step 10: leave the bottom oil in the pot and saute the onion and ginger.

Step 11: stir fry agaric evenly.

Step 12: pour in the sweet and sour juice and bring to a boil until thick.

Step 13: pour in the fried fish fillets.

Step 14: quickly stir fry evenly, so that each fish can be evenly covered with sweet and sour sauce.

Materials required:

Grass carp: 500g

Water hair fungus: 50g

Onion and ginger: right amount

Starch: right amount

Salt: right amount

Sugar: right amount

Cooking wine: moderate

Rice vinegar: right amount

Soy sauce: moderate

Note: fish is easy to cook, about 2 minutes to fry.

Production difficulty: simple

Process: firing

Production time: 10 minutes

Taste: sweet and sour

Chinese PinYin : Liu Yu Pian Tang Cu Kou Wei