Sweet and sour cuttlefish fillet(tang cu wu long yu pian )

Sweet and sour cuttlefish fillet

Introduction:

"There is a folk saying that" fish makes fire, meat makes phlegm ". Using oolong tea can not only remove the fishy smell of fish, but also make fish increase the aroma of tea. Tea also has the effect of clearing fire and anti inflammation, so as to achieve a balanced diet."

Production steps:

Step 1: prepare materials.

Step 2: soak oolong tea in cold water.

Step 3: wash the fish and cut into thick pieces.

Step 4: add salt, chicken essence, scallion, oolong tea and marinate for about half an hour.

Step 5: after marinating, wash with cold water, add starch and grasp well.

Step 6: deep fry in oil pan over low heat one by one.

Step 7: remove the fillets when the color changes.

Step 8: mix soy sauce with salt, vinegar, sugar and oolong tea to make your favorite sweet and sour sauce.

Step 9: bring the sweet and sour sauce to a boil, drizzle with a little water starch, and then add the fried fish fillets.

Step 10: slowly shake the pan so that the fish are wrapped in sweet and sour sauce, and then cook for dozens of seconds.

Step 11: sour, sweet and smooth sweet and sour Oolong fillets are ready.

Materials required:

Black carp: 500g

Oolong tea: 10g

Soy sauce: 2 tablespoons

Vinegar: 2 tablespoons

Sugar: right amount

Salt: 1 teaspoon

Salad oil: right amount

Starch: right amount

Note: fry fish to be careful, the fire should be small, turn to light, so as not to break the fish. Make the tea as thick as possible, taste better!

Production difficulty: simple

Process: firing

Production time: half an hour

Taste: sweet and sour

Chinese PinYin : Tang Cu Wu Long Yu Pian