Sweet and sour fish(tang cu yu kuai )

Sweet and sour fish

Introduction:

"The body parts of my two big fish were fried by me, and most of the fried fish pieces were eaten by me in this way. It's delicious. The only thing is that there are too many. I'm a little tired of eating this dish every day, ha ha!"

Production steps:

Step 1: divide the fish into three parts, then cut them into small pieces, put them in a pot, add salt, soy sauce, cooking wine, chopped green onion and ginger.

Step 2: about half an hour later, I beat eggs directly into the salted fish. Depending on the size of the fish, I used two whole eggs.

Step 3: pour in the starch, add a small amount of baking powder, I used a half spoon. ４、

Step 4: pour while mixing, as far as possible to make all the fish covered with paste, as shown in the pattern.

Step 5: pour the oil in the clean pan, heat it up and fry the fish one by one. Fry slowly over medium low heat. When it's scorched, pour the oil out of the pan.

Step 6: fried fish.

Step 7: take a clean pot, pour in 3 teaspoons vinegar, 3 teaspoons soy sauce, add 1 teaspoon sugar, add appropriate amount of chopped green onion.

Step 8: pour in the fried fish,

Step 9: cover and simmer over low heat.

Step 10: open the lid in the middle to check the soup.

Step 11: after collecting the juice, thicken it with starch.

Step 12: put chopped green onion or garlic sprouts into the pot.

Materials required:

Fish with bone: moderate

Scallion: right amount

Garlic sprouts: right amount

Eggs: right amount

Starch: right amount

Salt: right amount

Sugar: right amount

Vinegar: right amount

Cooking wine: moderate

Pepper: right amount

Baking powder: appropriate amount

Note: 1, fish is fried, do not need to refuel. 2. The fish is bigger, so it is easy to taste by simmering. 3. The fish had been seasoned, so there was no need to add salt.

Production difficulty: simple

Process: firing

Production time: 20 minutes

Taste: sweet and sour

Chinese PinYin : Tang Cu Yu Kuai