Simple and quick dish, "Kwai", "sweet and sour fish fillet".(jian dan kuai shou cai tang cu yu pian )

Simple and quick dish, "Kwai", "sweet and sour fish fillet".

Introduction:

"With" tomato sauce, white vinegar, water, sugar, salt, Lake powder ", make a sweet and sour juice to cook, do not add any additional ingredients, only pure sour sweet taste, but very popular in my family drop Oh!"

Production steps:

Step 1: cut the fish into pieces with appropriate thickness.

Step 2: mix with a little salt, cooking wine and starch and marinate for 10 minutes.

Step 3: when marinating fish slices, mix a sauce, first [water + tomato sauce + sugar + white vinegar] for reference only, the most important thing is that you like the degree of sweet and sour.

Step 4: cover the amount of oil in the pan, heat 70% and put in the fish fillets, fry until golden on both sides.

Step 5: drain the oil and put it on the plate.

Step 6: start a new pot, pour in step (3), bring to a boil, add a little salt and chicken powder, and then thicken with starch. (try the taste and make some adjustments)

Step 7: pour the sweet and sour sauce on the fish fillets.

Step 8: Sprinkle with a little scallion.

The ninth step: fast food, "Kwai", "sweet and sour fish fillet".

Materials required:

Fish fillets: 300g

Ketchup: 2 tbsp

White vinegar: 2 tbsp

Sugar: 2 tbsp

Water: 100ml

Cooking wine: moderate

Starch: right amount

Salt: right amount

Note: [novice how to distinguish oil temperature] 1) when the oil is 20% hot, the surface of the oil changes little. If you put your hand on the surface of the oil pan, you can feel a little hot. (suitable for frying sauces, etc.) 2) 5 when it is hot, the surface of the oil begins to change obviously. When you put chopsticks in the oil, you can see tiny bubbles floating. (suitable for sliced pork, etc.) 3) when it is 70% hot, the bubbles on the chopsticks become dense, and a little green smoke begins to rise. (suitable for pan frying, seasoning and stir frying) 4) when it is 80% hot, the steam drum becomes very dense, and the lampblack on the top of the pan becomes obvious. (suitable for deep frying or frying to meat and fish, which can make their skin crisp)

Production difficulty: simple

Technology: decocting

Production time: 20 minutes

Taste: sweet and sour

Chinese PinYin : Jian Dan Kuai Shou Cai Tang Cu Yu Pian